Food & Drink

Crispy Okra Fries

Serves 4 as an appetizer

A Southern staple vegetable with an Indian twist

Meherwan Irani learned to cook from his mother. And while he is not unique in that respect, he must be one of the few chefs in the country who asked his mother to train the kitchen staff, too. The menu at Chai Pani, a color-splashed bastion of citrus and spice in Asheville, North Carolina, is rooted in the flavors of the chef’s childhood in northern India, and for good reason. Irani spent more than a decade in sales and marketing before he opened his restaurant five years ago. Although he is hardly a novice, his resume consists of hours logged in his own kitchen and under his mother’s tutelage, not in restaurants or culinary schools.

Chai Pani has been a runaway success so far, with a year-old satellite in Atlanta and a spinoff cocktail bar, MG Road, that draws crowds to the basement of the flagship restaurant. Irani’s business acumen and commitment to sourcing locally have helped, but it’s his sense of fun and knack for bright, gut-punching flavors that have earned him national attention. Critics and eaters have fallen hard for dishes such as the Sloppy Jai, a lamb sandwich that’s a close cousin to a cafeteria staple, and the kale pakoras, fritters stuffed with local greens. Earlier this year, Irani made the James Beard Foundation’s list of nominees for Best Chef: Southeast.

The recipe for the very popular okra fries on the menus at both Chai Pani locations and MG Road comes directly from the chef’s mother, and it couldn’t be much easier to follow at home. “I’m pretty sure my mom invented this recipe,” Irani says. “It was the only way she could get me to eat okra. I’ve seen Chai Pani–style fries on a few menus since we first introduced them, and it just tickles me to see my mom’s recipe making its way across the United States.”


    • 1 lb. okra

    • Approximately 2 quarts canola oil, for frying

    • 1 tsp. sea salt, plus more to taste

    • Juice of 1 lime


  1. Julienne okra lengthwise, cutting it into thin strips about the width of shoestring fries.

  2. In a stockpot or deep fryer, heat canola oil over medium-high. Once the oil reaches 350 degrees, add the okra in small batches, taking care not to crowd the pot. Using a skimmer or tongs, gently turn the okra to ensure even cooking. Fry 2-3 minutes or until the okra is lightly browned, and then remove it to a paper towel using a skimmer or slotted spoon. The okra should be crispy but not dark.

  3. Once the paper towel has soaked up some of the excess oil, place the hot okra in a bowl and toss with salt and lime juice. (Squeeze just half the lime at first, and then increase the amounts of salt and lime juice to taste.)

Recipe from Meherwan Irani of Chai Pani in Asheville, North Carolina and Atlanta, Georgia