Crispy aromatic, very mildly spiced, these Air Fried Kurkuri Bhindi are highly addictive and goes great as a snack or side dish. It's a popular Indian snack featuring crispy, spiced okra. Traditionally deep-fried, this dish involves coating thinly sliced okra with spices and flours, then cooking until crisp.
Perfect as a side dish or appetizer, this vegan and gluten-free recipe is a delightful way to enjoy okra.
If you are someone who doesn't like okra because of its slimy texture, you definitely should give this dish a try. It will change your mind and make you eat more okra.
Air Fried Kurkuri Bhindi
I made this Kurkuri Bhindi for the first time when I was writing my cookbook. The recipe in my book calls for frying the spice coated okra. And while I absolutely love deep-fried occasionally, on a regular basis, we need to find a healthier option.
Not all fried food turns out good when you use an air fryer or oven. But some dishes transforms beautifully, like this crispy okra dish.
Why You'll Love Kurkuri Bhindi
Versatile: Serve as a snack, side dish, or appetizer.
Healthier Cooking Method: Air frying reduces oil usage while maintaining crispiness.
Diet-Friendly: Suitable for vegan and gluten-free diets.
Quick and Easy: Ready in just 20 minutes.
Ingredients used
Rice Flour - You can use chickpea flour too! I just like to use rice flour for such kind of fried veggie dishes.
Semolina - Semolina adds a lovely crunch in addition to the rice flour.
Nigella seeds - This is just because my Bengali taste bud often reaches out to nigella seeds when it comes to fried veggies.
Fennel Seeds - You can use cumin seeds instead, but fennel adds a perfumy sweet aroma to the kurkuri bhindi.
Apart from these, I added turmeric powder for color and chili powder for mild heat.
Tips for Perfect Kurkuri Bhindi
- Dry Okra Thoroughly: Moisture can make the okra slimy; ensure it's completely dry before marinating.
- Even Slicing: Uniform thin slices ensure consistent crispiness.
- Avoid Overcrowding: Place okra in a single layer in the air fryer to allow proper air circulation.
- Serve Immediately: For the best texture, enjoy the okra right after cooking
Serving Suggestions
- As a Snack: Serve with mint chutney or ketchup.
- Side Dish: Pair with Indian meals like dal and rice.
- Appetizer: Include in a platter with other Indian starters
Storage and Reheating
Kurkuri Bhindi is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator. To reheat, place them back in the air fryer at 400°F (200°C) for 2-3 minutes to restore crispiness.
Few keynotes!
Look for bright green okras that will easily snap off at the tip like fresh green beans!
Depending on the size of the okra, you can slice either in half or quarter.
Once you marinate the okra with the rice flour mixture, keep it aside for 15 minutes for the flavors to enhance.
When you air fry or bake, make sure to turn it half way, so it cooks and turns crispy evenly.
Kurkuri Bhindi (Crispy Okra) air fried is a healthy, delicious side dish that is so effortless to put together from start to finish. Make it in small batches and prepare it right before serving, as these tastes best freshly prepared warm and crispy.
More okra recipes to try
Bharwa Masala Bhindi (Spice Stuffed Okra)
FAQs
Kurkuri Bhindi is made from thinly sliced okra (bhindi), coated with rice flour, semolina (sooji), and Indian spices. It is traditionally deep-fried, but can also be air-fried or baked for a healthier version.
It’s best enjoyed fresh for maximum crispiness. However, you can slice and marinate the okra in advance, then air-fry just before serving. Avoid storing cooked Kurkuri Bhindi, as it tends to lose its crispiness over time.
Serve it as a crunchy tea-time snack, a starter with mint chutney, or a side dish with dal and rice or roti. It also works well in festive Indian thalis.
Soggy bhindi is usually caused by excess moisture. Pat the okra dry completely after washing. Also, avoid overcrowding while air frying or baking, and serve immediately after cooking.
Kurkuri Bhindi AIR FRIED
Ingredients
- 10 oz okras
- ½ cup rice flour
- 2 tablespoons semolina
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons oil
Instructions
- Make sure you clean and pat dry the okra. I wash the okras previous night.
- Slit the okra is half or quarter based on the size of the okra.
- In a mixing bowl or plate, add the rice flour, semolina, nigella seeds, fennel seeds, turmeric, chili powder, salt and sugar.
- Add 2 tablespoons oil and add water little by little to make a thick batter to coat the okras. I used little less than ½ cup water.
- Then mix it around with the sliced okra and leave aside for 15 minutes.
- In the meantime, preheat the Air Fryer to 400 F
- Once it's ready, brush a little oil on the crisper tray/plate and layer the okras. Air fry for 8 minutes and toss the okras to turn it around and bake Air fry for 8 more minutes.
- Enjoy the kurkuri bhindi right away with your choice of dip or sides.
mjskitchen
You can just look at these and know that the crunch would be deafening, just like they should be. Even though I'm not an okra fan (mainly due to the texture), I think that would change that as well as as provide a remarkable flavor in the mouth that last forever. These look so good!!