Cup of Yum
1. Wash okra and then pat dry with a kitchen towel. Using a sharp knife, slice the okra lengthwise in half or quarters depending on their size. 
2. In a medium-sized mixing bowl, combine the flour, semolina, nigella seeds, fennel seeds, salt, turmeric and chili powder. Whisk to combine and then pour in the water to make a thick batter. 
3. Add the sliced okra to the batter and toss it around to coat all the slides. Set aside for 15 minutes. 

For Deep-frying:

1. When ready to deep-fry, place a heavy bottomed pan over medium-high heat. Pour in the oil to a depth of about 1 inch. Have a plate layered with a kitchen towel ready. 
2. Depending on how big your pan is, add the okra slices carefully, without overcrowding the pan. Tossing and turning, fry the okra for about 5 minutes or until golden brown in color. Remove from the pan using a slotted spoon and place on the kitchen towel. The okra tastes best when served immediately. 

For Air Fryer:

1. Place half of the okra slices in the air fryer basket, spreading them out as much as possible (if you have a large air fryer, you could do all at once). Spray some oil on the spread okra slices. 
2. Cook at 330˚F for 10 mins. Remove and shake the okra, then cook at 350˚F for about 2-5 mins until crispy. Serve immediately.