Kurkuri Bhindi, or crispy okra, is a popular Indian snack often served as a side dish or tea-time treat. Traditionally, the okra is coated in a spiced chickpea flour mix and deep-fried until crisp. This air-fryer version uses minimal oil, making it lighter but equally delicious.
The key to perfect Kurkuri Bhindi is starting with dry okra so it crisps up instead of steaming. After slicing and de-seeding, the okra is tossed with spices like red chili powder, garam masala, and chaat masala for heat and tang. A coating of gram flour (besan) and cornstarch locks in the flavors and ensures a crunchy texture.
Once air-fried, a final squeeze of lime brightens the flavors, making it irresistible as a snack on its own or as a side with dal and rice. It’s also gluten-free and naturally vegan, making it suitable for most diets.
Prep the Bhindi
Wash okra and pat each piece completely dry with a kitchen cloth.
Trim off the top and bottom ½ inch.
Slice lengthwise into quarters. If pieces are long, cut in half horizontally first.
Gently scrape out the seeds (optional for extra crispness).
Season the Bhindi
Place sliced okra in a large mixing bowl.
Add salt, red chili powder, turmeric powder, garam masala, roasted cumin powder, and chaat masala.
Toss well and let rest for 10–12 minutes. The okra will release some moisture.
Coat with Flours
Add besan and cornstarch to the seasoned okra and mix gently.
If the coating looks dry, sprinkle 1–2 tsp of water and toss until the flours stick well.
Air Fry
Preheat the air fryer to 200°C (392°F)
Arrange okra in the basket in a single layer (cook in batches if needed).
Spray lightly with oil.
Air fry for 10 minutes. Shake the basket and cook for another 5 minutes until crisp.
Finish & Serve
Transfer to a serving plate, squeeze fresh lime juice over the top, and serve immediately.
Tips and Tricks
Dry thoroughly — Any moisture on okra will make it slimy and prevent crisping.
Don’t overcrowd — Overlapping pieces will steam instead of crisp; work in batches.
Extra crunch — Add 1 tbsp rice flour along with besan for an even crisper texture.
Serving idea — Serve as a crunchy topping for dal-chawal or alongside roti and sabzi.
Eat fresh — Kurkuri Bhindi loses crispness as it sits, so serve straight from the air fryer.
Frequently Asked Questions
Yes, but cornstarch helps make the coating extra crisp. You can replace it with rice flour.
Yes, bake at 200°C for 20–25 minutes, flipping halfway.
Add more chili powder or a pinch of crushed black pepper.
They taste best fresh, but you can re-crisp in the air fryer for 3–4 minutes before serving.
