Air Fryer Crispy Okra
A dry-spiced, besan and rice flour coated okra made crispy in the air fryer with just one tablespoon of oil. Ready in 25 minutes, no marination needed.
Ingredients
- 250 g (9 oz) okra (bhindi)
- 2 tablespoons besan (chickpea flour)
- 2 tablespoons rice flour
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon ginger powder
- ½ teaspoon aamchur powder (dried mango powder)
- Salt (to taste)
- 1 tablespoon oil
Instructions
- Wash and dry: Rinse the okra thoroughly and dry it completely using a kitchen towel. Trim both ends off each okra.
- Slice: Cut each okra lengthwise into 4 thin strips.
- Coat: Add the okra strips to a large bowl. Add besan, rice flour, paprika, turmeric, black pepper, ginger powder, aamchur powder, salt, and oil. Mix gently with your hands until every strip is evenly coated.
- Preheat: Preheat the air fryer to 180°C (360°F) for 3 minutes.
- Load the basket: Spread the coated strips in a single layer in the air fryer basket. Cook in two batches if needed.
- Air fry: Cook at 180°C (360°F) for 12 to 15 minutes. At the 7 to 8 minute mark, shake the basket or flip the strips. Cook until golden and crispy.
- Serve: Remove immediately and serve hot with ketchup, mint chutney, or your preferred dip.
Notes
- Dry the okra completely before coating. Any moisture turns the coating gummy.
- Slice into 4 thin strips per okra, not halves, for maximum crispiness.
- Don’t overcrowd the basket. One single layer or two batches only.
- Shake the basket at the halfway mark so all sides crisp evenly.
Nutrition
Calories: 165kcal