BAKED POPCORN OKRA

[nverland]

BAKED POPCORN OKRA
PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins Serves: 2

INGREDIENTS
1.5 to 2 cups chopped okra
Batter:
⅓ Cup chickpea flour (you might need an additional Tbsp if using besan)
½ cup water
¼ tsp garlic
¼ tsp salt
1 tsp oil

Breading:
1 cup breadcrumbs, use gf breadcrumbs or cornmeal to make gluten-free
1.5 Tbsp nutritional yeast
½ tsp chipotle pepper powder
¼ tsp ground cumin
½ tsp paprika
¼ tsp turmeric (optional)
½ tsp garlic
¼ tsp onion powder
½ tsp oregano
½ tsp salt

INSTRUCTIONS
Chop the okra. In a bowl mix the batter ingredients. It should be the consistency of thick buttermilk. Add a few tsp more water or flour if needed.
In another bowl, mix all the breading ingredients well. Preheat the oven to 425 degrees F.
Add chopped okra, a half cup at a time into the batter bowl, remove using slotted spoon, tap to drop the excess batter, Transfer to breading bowl. Move the pieces around to coat, transfer to baking sheet. I put a lid on the breading bowl and move it around. This works if you ensure that there is not too much excess batter on the okra pieces. Repeat for all the okra.
Spray oil on the breaded okra. Bake at 425 degrees F for 20 to 23 minutes or until golden. Serve warm with chutneys, ketchup or sauces of choice! Or add to salads or dal bowls.

NOTES
Use other spice blend like Cajun, garam masala or blackening spice blend for variation.

To make oil-free, omit the oil.