Okra Fry in Air Fryer
A crispy and delicious okra fry recipe made in an air fryer.
Ingredients
- 300 grams okra
- 1/4 tsp turmeric powder
- 3/4 tsp Kashmiri chilli powder add less if regular chilli powder, adjust to taste
- 3/4 tsp garam masala I use Kitchen King masala
- Salt to taste
- 1-2 tsp lime juice or 1/2 tsp amchoor or raw mango powder
- 2 tbsp besan chickpea flour
- 2 tbsp rice flour
- 1/4 cup water
- 2 tbsp oil + more to spray or to brush on air fryer
Instructions
- Wash and pat dry 350 grams okra or bhindi
- Cut off the ends and quarter each okra lengthwise. If your okra is long, halve them midway before quartering
- Transfer to a large bowl and add - salt to taste, 1/2 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp garam masala (I use Kitchen King from MDH), 2 tbsp besan flour and 2 tbsp rice flour
- Toss everything together until the okra is well coated
- Add 1-2 tsp lime juice, 1/4 cup water (start with 3 tbsp and add more if you need), and 2 tbsp oil
- Mix again until the spice paste costs the okra well
- Preheat your air fryer for 5 mins, which basically means turn it on at 180c for 5 mins and leave it to warm up
- Spray or brush some oil in the air fryer tray
- Arrange the okra without overlapping much. You may need to do fry them in batches like I did, depending on the size of your air fryer tray
- Air fry for about 10 minutes, stopping half way through to give the okra a mix
- They’re done when the mixture is crisp and the okra is cooked through
- Serve hot with ketchup
Notes
- Remember to pre-heat the air-fryer before using. You can follow manufacturers instructions to do this or just let it run for 5 - 7 minutes at desired temperatures before adding items to air fry
- Do not overcrowd the okra or let them sit on top of each other. Spread them out evenly
- There will still be some sliminess on the okra before frying but should be all ok when they are done, so do not worry
- Lime juice usually helps to reduce sliminess of okra so if possible, do not skip that
- Add a pinch of sugar to add some extra oomph to the okra fry, if you'd like
- Some chaat masala or black salt is not a bad idea either, but personally, I prefer the spice powders used above
- The time to fry the okra will depend on how young they are and also how thinly you slice them. Don't slice too thin and try to keep it as uniform as possible so parts of the okra won't cook faster and burn