Kurkuri Bhindi (crispy okra), golden on the outside, and deliciously spicy and crunchy, cooks in the air fryer in just 10 minutes. The best part? There's zero slime!
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Okra is one of my favorite vegetables, and I love eating it in any form. However, many people (my husband, for one) are very picky when it comes to the slimy texture of bhindi.
If you belong to the latter camp, then this slime-free kurkuri bhindi recipe is for you. Thin strips of okra are tossed in a spiced chickpea powder (besan) mixture and air-fried at a high temperature. The besan absorbs all excess moisture from the okra and helps crisp it up.
If you're a fan of easy air fryer vegetables, be sure to check out my street-style air fryer corn, green beans in the air fryer, and air fryer asparagus recipes.
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Why you'll love this recipe
- No more slimy okra: When I say no slime I mean zero. Guaranteed!
- Quick and easy: With minimal ingredients and a short cooking time, this is one of my favorite sides, snacks, or appetizers to prepare when I'm short on time.
- Enjoy a variety of pairing options: Pair the kurkuri bhindi with almost anything. Some of my favorite options are dal fry, tomato rasam, black eyed peas, or aloo bhujia
- Perfect for anyone on a special diet: This kurkuri bhindi recipe is naturally vegan and gluten-free, making it perfect for anyone with dietary restrictions.
Ingredient notes
- Fresh okra (bhindi): Choose young, tender okra pods that are bright green and firm to the touch. Avoid pods that are too large or have brown spots, as they tend to be tough and fibrous.
- Gram flour (besan): Chickpea flour creates the perfect crispy coating and helps absorb any residual moisture from the okra.
- Spice blend: The spices used are pantry staples you likely have in your spice cupboard, and they add beautiful color, aroma, and flavor to the okra.
- Avocado oil spray: I love using spray instead of actual oil, as it allows for a thin, evenly distributed layer.
- Lemon: Adding a squeeze of fresh lemon juice to the bhindi makes it taste delicious.
- Chaat masala: This is a popular Pakistani spice blend commonly added to snacks such as aloo chaat and fruit chaat. I love sprinkling some on the kurkuri bhindi just before serving.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Other cooking methods: If you prefer, you can cook the bhindi the traditional way and deep-fry the okra, or bake it in the oven at 400°F for 20 minutes, stirring once in between.
- Use a different crisping agent: Cornflour or rice flour are great substitutes for the chickpea flour. For the rice flour, simply grind some rice using a small spice grinder.
- Make a batter and dip it: Make a pakora batter, dip the slices of okra in it, and deep fry them for a tempura-like snack. If you are making this variation, I don't recommend the air fryer.
- Serve it with assorted dipping sauces: I love to dip the kurkuri bhindi in cucumber raita, cilantro mint chutney, or even some tamarind dipping sauce.
Step-by-step instructions
- Step 1: Wash and dry the bhindi, and then slice it lengthwise into 4 pieces.
- Step 2: Place the prepped okra on a baking sheet.
- Step 3: Add the besan (chickpea powder) to the bhindi.
- Step 4: Add the spices next, and mix until each piece of the okra is well coated.
- Step 5: Spread the mixture evenly on your air fryer tray. You may need to work in batches, depending on the amount of okra you're preparing.
- Step 6: Spray the okra generously with avocado oil spray and cook at 400℉ for 5 minutes on each side.
Expert Tips
- Wash and dry thoroughly: After washing the okra, pat it completely dry with paper towels and then let it air dry for 10-15 minutes. Any residual moisture will create steam during cooking and prevent crispiness.
- Cut it thin: Cut into thin strips for even cooking and for best results, prep the okra and cook it immediately.
- Don't overcrowd the air fryer: Air fry the bhindi in batches to ensure each piece gets properly crispy. Overcrowding the tray will create steam and the result will be soggy okra.
- Coat evenly: Make sure the chickpea powder and spices are well mixed and evenly coat the cut okra.
- Serve immediately: Kurkuri bhindi is best enjoyed hot and fresh. It tends to lose its crispiness as it sits.
Recipe FAQS
Kurkuri bhindi is best eaten fresh, but can be stored in the refrigerator for up to 2 days. Spray with some avocado oil and air fry for 3 minutes to reheat.
It's best to prep, cook and eat the bhindi in one go. If the bhindi sits for too long before being air fried, it will not crisp up as much.
Unfortunately the kurkuri bhindi will not maintain it's color, flavor and texture if frozen.
Other vegetable recipes you may like
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Kurkuri Bhindi (Crispy Okra) Air Fryer
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Ingredients
- 1 lb bhindi (okra) see notes
- ¼ cup besan (chickpea powder) see notes
- ¼ cup cornflour
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon amchur powder (dried mango powder) see notes
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ tsp turmeric powder
- avocado oil spray
- 2 teaspoon chaat masala
- 1 lemon
Instructions
- Wash and dry the bhindi. (see notes)
- Chop of the ends and slice each okra pod into 4 lengthwise pieces.
- Mix together the besan, cornflour, salt, red chili powder, amchur, coriander, and cumin powder, toss the okra in it, and set aside for 5 minutes.
- Spread the okra on your air fryer tray and spray with the avocado oil. (see notes)
- Air fry at 400℉ for 5 minutes on each side.
- Plate, sprinkle with chaat masala, drizzle some lemon juice, and serve. (see notes)
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