Bhindi Air Fryer Recipe

Using the Air Fryer for Bhindi allows you to enjoy this popular appetizer, side dish, and snack whenever you want! 

The finger-licking light and extremely crispy coating are gluten-free and high in protein, thanks to rice and gram flours. The solid texture of bhindi is ideal for coating and air frying.

Ingredients

  • ½ pound okra 
  • ½ lemon juiced
  • 1 tablespoon water
  • 1 tablespoons oil
  • ¼ teaspoon garam masala
  • ¾ teaspoon kosher salt
  • 2 tablespoons gram flour besan
  • ¼ teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 2 tablespoons rice flour
  • 1 teaspoon carom seeds ajwain seeds
  • ½ lemon cut into wedges for serving

Bhindi Air Fryer / Okra Fry Recipe Instructions

  • Except for the Okra, combine all ingredients with 1 tablespoon of oil. Stir well. Mix in the Okra well.
  • When ready to cook, rub the leftover oil in the air fryer basket.
  • Preheat the air fryer to 350°F for 5 minutes.
  • Once warmed, place the Okra in a single layer in the air fryer basket. Drizzle with any leftover oil.
  • Air fry for 9 minutes at 350°F. Toss and cook for another 4 minutes at 380°F. If you don’t want it too crispy, cut it down to 2 minutes instead of 4.
  • When the Okra is cooked, please remove it from the air fryer and serve it.

Time Duration 

  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • Servings: 2
  • Yield: 2 servings

Nutrition Facts For

  • Calories: 118kcal
  • Carbohydrates: 13g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 3g
  • Sodium: 172mg
  • Fiber: 3g
  • Sugar: 8g

Faqs Bhindi Recipe

How can I make sure bhindi is not slimy?

This is the greatest method for ensuring that your Okra is not slimy after the cooking procedure. Add a souring agent of choice or based on your recipe within 5-10 minutes after adding the Okra to the pan. Lemon juice, vinegar, amchoor (raw mango powder), or even tamarind might be used.

How do I stop my bhindi from being slimy?

This is the greatest method for ensuring that your Okra is not slimy after the cooking procedure. Add a souring agent of choice or based on the recipe you chose within 5-10 minutes after putting the Okra to the pan. Lemon juice, vinegar, amchoor (raw mango powder), or even tamarind might be used.

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