Air Fryer Kurkuri Bhindi (Print View)
Crunchy okra coated in besan and spices, air-fried for a delicious Indian-inspired dish.
# What You'll Need:
→ Main Ingredients
01 -
1/2 pound fresh okra
02 -
1/4 teaspoon ground turmeric
03 -
1 teaspoon Kashmiri red chili powder
04 -
1/4 teaspoon garam masala
05 -
3/4 teaspoon kosher salt
06 -
2 tablespoons gram flour (besan)
07 -
2 tablespoons rice flour
08 -
1 teaspoon carom seeds (ajwain)
09 -
1 tablespoon oil
→ Wet Ingredients
10 -
1/2 lemon, juiced
11 -
1 tablespoon water
→ For Serving
12 -
1/2 lemon, cut into wedges
# Directions:
01 -
Rinse and drain the okra thoroughly. Pat each okra completely dry using a kitchen towel or paper towels to remove excess moisture.
02 -
Cut the stems and tips off each okra pod. Slice each pod lengthwise into four quarters. For thicker pods, cut into six lengthwise strips for even crisping.
03 -
Preheat the air fryer to 400 degrees Fahrenheit for 5 minutes to ensure optimal crispiness.
04 -
Place sliced okra in a medium mixing bowl. Add ground turmeric, chili powder, garam masala, salt, gram flour, rice flour, and carom seeds. Toss until okra is well coated. Add lemon juice and water; mix until all pieces are evenly coated. Drizzle in oil and mix again to ensure even distribution.
05 -
Lightly spray the air fryer basket with cooking oil. Spread the coated okra evenly in the basket, avoiding overcrowding. If needed, cook in two batches.
06 -
Set the air fryer to 350 degrees Fahrenheit and cook for 10 minutes. Shake the basket halfway through. Lightly spray the okra with additional oil after 10 minutes, then increase temperature to 370 degrees Fahrenheit and air fry for an additional 2 minutes until crisp.
07 -
Transfer crispy okra to a serving plate. Serve immediately with lemon wedges and ketchup if desired.
# Notes:
01 -
For best results, thoroughly dry the okra before coating to prevent sogginess.