Okra Pakoras with Chaat masala

Ingredients:1/2 kg of okra, washed and dried and slit half way from the tips1 cup gram flour/chickpea flour (besan)1 tsp dry roasted and then ground cumin1 tsp dry roasted and then ground coriander seeds1/2 tsp turmeric1/2 tsp red chilli powder1 tsp amchoor powder (mango powder, available in all Indian shops, or substitute with the juice of 1/2 a lemon and add only in the end)water at hand1 tbsp chaat masala (make yourself with my recipe coming soon, or buy from any South Asian shop, personally I love Pakistani Shaan Chaat Masala )corn oil, sunflower oil or light olive oil for deep fryingServes up to 2 people, best eaten with a curry and rice. Takes about 30 minutes to prepare

We had some rainy days in Karachi, but they were always welcome and for some reason just very 'happy' - I call it 'happy rain'. We would go out in our clothes and get drenched and love it. There was something liberating about the rain, maybe it was freedom from the constant 35 degree weather in the summer and the oppressive humidity. And that it washed the dusty hot city clean - though I can't say the knee deep puddles and traffic jams as a result were enjoyable. Nevertheless, rainy, hot days laced with the smell of earth which to me is the most nostalgic essence of all is what brings to mind a treat of deep fried pakoras (chickpea flour fritters, eaten as a snack) either made with potato, chilli, onion... the possibilities were endless. In my house we always made this okra version which admittedly was served not as a snack but rather as a vegetable accompaniment with a curry and rice....This recipe makes me yearn for some happy rain instead of this soggy London grey spitting variety! Method:1. Once the okra is dry make a  batter-like paste of the gram flour and water with all the spices (except the chaat masala) and allow the okra to be coated with this.2. Heat about 2 cups of the oil in a deep frying pan and deep fry the batter coated okra until cooked and crispy. Then drain on kitchen towel for a few minutes.3. To serve sprinkle with chaat masala and a squeeze of lemon if you have not used the amchoor (mango powder).Now ensure you look out the window on a soggy day and enjoy this with some hot chai!