Okra:
For best results, use fresh, tender, bright green okra. Avoid ones with dark spots or that feel overly firm. A traditional way to check tenderness is by gently snapping the tip—if it breaks easily, the okra is fresh and young. Ideally, look for pods around 2–3 inches long, as younger okra has a better taste and smaller seeds.
You can find fresh okra at most grocery stores like Sprouts, Whole Foods, Publix, or any Indian grocery store.
Frozen okra (baby or precut) can work in a pinch, but keep in mind it tends to release more moisture, which may affect crispiness. To minimize this, thaw them completely, pat dry thoroughly, and expect a slightly longer air frying time.
Besan (Gram Flour):
Also known as chickpea flour, besan is the key ingredient for getting that crispy coating in the air fryer Kurkuri Bhindi recipe. It helps bind the spices to the okra and creates that signature kurkuri (crunchy) texture.
Rice Flour:
Used along with besan (gram flour) to enhance the crispiness of the air-fried bhindi. It helps create a light, crunchy texture in this crispy Indian okra recipe without the need for deep-frying.
Spices:
This Air Fryer Masala Okra recipe gets its bold, flavorful kick from a mix of classic Indian and pantry-friendly spices. You’ll need: onion powder, garlic powder, coriander powder, amchur (dry mango) powder, cumin powder, chaat masala, red chili powder, and turmeric powder.
For an optional tangy twist, you can also add anardana powder. A splash of lemon juice helps brighten the flavors and reduce any bitterness from the okra.
Air Fryer:
I use the Kalorik Air Fryer, but any reliable air fryer will work well for this dry bhindi recipe. Just make sure to cook in batches and avoid overcrowding for the crispiest results.
