1 1/2 - 2 Cups chopped Okra
 
BATTER:
1/3 Cup Chickpea Flour
1/2 Cup Water
1/4 TSP dried Garlic
1/2 TSP Salt
1 TSP Oil
 
BREADING:
1 Cup Breadcrumbs (or Cornmeal)
1 1/2 TBSP Nutritional Yeast
1/2 TSP of EACH - Chipotle Pepper Powder, Paprika, Garlic, Oregano, Salt
1/4 TSP of EACH - Cumin, Turmeric, Onion Powder
Kosher Salt and Black Pepper
1/2 Cup Tomatoes, chopped
1/4 Cup Green Onions, thinly sliced
Hot Sauce, to taste
 
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
 
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 for 20 to 23 minutes or until golden. Serve warm with chutneys, ketchup or sauces of choice or add to salads or dal bowls.