Craving something crispy, nourishing, and Indian? This Air Fryer Okra Recipe-Kurkuri Bhindi-is your new go-to!
Made Indian-style with bold spices, this crispy okra fry is air-fried (not deep-fried!) and ready in just 30 minutes. Serve Kurkuri Bhindi as a crunchy side, a light salad, or a guilt-free snack.
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What is Kurkuri Bhindi
Kurkuri Bhindi is a popular North Indian dish made with okra (also known as bhindi, lady's finger, gumbo, or vendakkai), which is sliced thin, coated in spices and besan (gram flour), and then deep-fried until crispy and crunchy-just as the word "kurkuri" means! You can also call this Indian air-fried okra dish Vendakkai Fry, or Lady's Finger Fry.
Loved for its irresistible crunch and bold masala flavor, Kurkuri Bhindi is a favorite in Indian homes and restaurants alike. Thanks to its shape and texture, Kurkuri Bhindi is often called Indian-style okra fries or chips-perfect as a snack, appetizer, or crunchy side dish.
We love bhindi at home and have a variety of recipes to cook with it - Aloo Bhindi, Restaurant-style Bhindi Masala, Vendakkai Mor Kuzhambu, and Achari Dahi Bhindi.
Air Fryer Okra Recipe
I was looking for a guilt-free way to enjoy Kurkuri Bhindi, and the air fryer turned out to be the perfect solution! This method delivers all the crunch and flavor of traditional Kurkuri Bhindi-but with less oil and none of the mess. Best of all, these Indian-style masala okra fries don't require any breading.
The process of making Indian air fried okra is also incredibly simple. No need to hover over a hot stove or fry in batches. Just pop the marinated bhindi into the air fryer, and let it do the work for you. The result? A crispy, masala-packed okra fry bursting with flavor-made without any deep frying! Unless you're a die-hard deep-fry purist, you probably won't even notice a difference in texture or taste. Give this Air Fryer Kurkuri Bhindi recipe a try!
Crispy Bhindy Fry Taste Better Fried or Air-Fried
Kurkuri Bhindi definitely tastes best when deep-fried. The texture is incredibly crisp, and the spices get a deeper, more intense flavor. It's the traditional method and works especially well when you're making it for guests, parties, or special occasions.
If you go the deep-frying route, be sure to fry in small batches and avoid overcrowding the pan. Use medium heat, and only remove the bhindi once it turns golden and crunchy-this usually takes just a few minutes. Taking it out too early will leave it soft, not crisp.
That said, if you're preparing Kurkuri Bhindi as a weekday side dish and want to cut back on oil, shallow frying is a great middle ground. Air Fried Kurkuri Bhendi will still have lots of flavor with less mess and fat.
For an even healthier and hands-free option, the air fryer is your best friend. It significantly reduces oil use while still delivering impressive crispiness-especially if you're not a deep-fried purist. The texture of air fried okra is lighter but still satisfying, making this Punjabi Kurkuri Bhindi recipe perfect for everyday meals.
Why Make It
- ✨ An Air Fryer Indian Okra Recipe - That's crispy, flavorful and guilt-free
- 💚 Healthier Alternative - Made with less oil and no deep-frying
- 🌱 Diet-Friendly - Naturally vegan, gluten-free, nut-free, and soy-free
- 🥗 Nutritious and Easy - A delicious way to include bhindi in your daily meals
- 🧂 Pantry-Friendly - Made with simple, everyday Indian spices and ingredients
- ⏱️ Quick and Crispy - Ready in just 30 minutes with minimal prep work
- 🙌 Effortless - Quick and easy to make, perfect for busy weekdays or lazy weekends
🧾 Ingredients Needed
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.
How To Make It 🔪
To Prep The Bhindi
- Use fresh okra for best results. Rinse thoroughly, then pat dry completely with a clean kitchen towel.
- Trim off the head and tail of each bhindi.
- Rub a little lemon juice on your knife to help reduce slime, then slice the okra vertically into thin, long strips. If the strips turn out too long, you can cut them in half horizontally. Depending on the size of the okra, slit each pod into 2, 4, or even 6 thin strips. Make sure the strips aren't too thick-thinner slices crisp up better in the air fryer. For the best texture, try to remove as many seeds as possible while slicing.
- Transfer the sliced bhindi to a large mixing bowl.
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To make Air Fryer Kurkuri Bhindi
- To marinate the bhindi with masala, add besan (gram flour) and rice flour to the bowl of sliced okra.
- Then mix in red chili powder, turmeric powder, amchur (dry mango) powder, and cumin powder.
- Follow this with onion powder, garlic powder, chaat masala, coriander powder, and anardana powder if you're using it.
- Add salt to taste, a splash of lemon juice, and drizzle in some olive oil. Sprinkle a little water to help the spices bind. Then toss everything together thoroughly, ensuring the okra is evenly coated with the masala. If the mixture feels too dry or the coating isn't sticking well, sprinkle mor water to help bind it. Let the mixture rest for 10-15 minutes (or longer)-this allows the flavors to soak in and the salt to draw out just enough moisture, helping the coating stick and crisp up beautifully when cooked.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C). Spread the marinated okra after dusting off any excess flour, on the air fryer tray in a single layer. Avoid overcrowding-work in batches if needed.
- Spray a light coating of oil on top. Air fry for 10-12 minutes, tossing once halfway through with tongs for even crisping. Transfer the air-fried bhindi to a plate. Okra will crisp up more as it cools.
Deep-Frying Method
- Just before frying, shake off any excess flour-this prevents the oil from getting cloudy or sticky. Heat oil in a pan and fry in small batches over medium flame. The oil should be hot when you add the okra strips. If it's not then the okra will not be crispy. Don't rush-undercooked bhindi won't be crispy. Keep flipping them to ensure they are fried evenly. Fry until they turn golden and crisp.
- Drain on paper towels to soak excess oil.
🍽 Serving Suggestions
Once your Kurkuri Masala Bhindi is ready, garnish it with freshly chopped cilantro and a squeeze of lemon juice. If you feel it needs a bit more seasoning, sprinkle with chaat masala for an extra tangy kick.
This vegan, crispy air-fried Indian okra is best enjoyed immediately after cooking-that's when it's at its crunchiest and most flavorful. It makes a fantastic snack or appetizer, it's also great as a side for lunch, dinners, brunch, or festive gatherings.
Serve crispy Bhendi Fry on its own or pair it with Indian breads like roti, bhakhri, naan, paratha, or chapati. Kurkuri Bhindi sabzi also goes wonderfully with classic comfort meals-think dal and rice, kadhi chawal, khichdi, or jeera rice. For South Indian-style pairings, try Kur Kuri Bhindi with rasam rice or curd rice, and round out the meal with some salad or raita.
If you're serving Besan Bhindi Fry as a tea-time snack or party appetizer, pair it with green chutney, tomato ketchup, and a cup of chai or coffee for a flavorful treat.
🍽️ Fancy and Creative Ways to Serve Kurkuri Bhindi
Restaurant-style Kurkuri Bhindi isn't just a side dish-it can be a star on your table when served creatively!
Add it to a traditional Indian thali for a festive or celebratory meal. It pairs beautifully with dishes like Fajeto (Gujarati mango kadhi), kheer, puri, paneer biryani, matar ki sabzi, pickle, papad, and a bowl of cooling yogurt or chaas. The crisp bhindi adds a perfect contrast to rich, creamy, and comforting dishes in the spread.
For something more fun and unexpected, give your Bhelpuri a crunchy twist by replacing the kurmura (puffed rice) with Kurkuri Bhindi. Just toss it with chopped onions and tomatoes, a pinch of chaat masala, and a squeeze of lemon juice. You'll have a bold, tangy, and crunchy Kurkuri Bhindi Chaat-a fantastic fusion snack that's sure to impress.
If you love okra, don't stop at this Indian air fryer bhindi recipe! Try these other delicious Indian-style okra dishes: Vendakkai Mor Kuzhambu, Bhindi Masala and Dahi Bhindi.
💭 Priya's Recipe Tips
To make Punjabi-style Kurkuri Bhindi without rice flour or besan, use cornstarch, arrowroot powder, rava (semolina), or fine cornmeal for a similar crunchy effect. For the best texture, fry or air-fry the okra just before serving. Crispy Bhendi Fry tends to lose its crunch the longer it sits. Want to give it a global twist? Try flavoring this vegan okra recipe with non-Indian spice blends like Adobo, Chipotle, Cajun, or Peri-Peri for a fusion take on Kurkuri Bhindi Masala. Add some crushed peanuts to the spice mix for an extra layer of crunch and flavor. Throw in some sliced potatoes along with the okra to make crispy Kurkuri Bhindi Aloo!
FAQs 📖
Be cautious while slicing: Chopping okra lengthwise can be a little tricky, so use a sharp knife and take your time. Rubbing lemon juice on the knife blade helps reduce slime and allows for cleaner cuts.
Alternate slicing method: If you prefer, you can cut the okra into round slices instead of lengthwise strips. Just make sure to slice them slightly thick, as thin rounds can burn easily and won't crisp up well.
Using frozen okra: Precut or frozen okra works in a pinch, but it tends to hold more moisture. For best results, thaw completely and pat dry thoroughly with paper towels before marinating. This step is key to achieving that crispy texture.
If your Kurkuri Bhindi turns out bitter, the most likely culprit is the seeds inside the okra. When okra is fried, the seeds can sometimes release a bitter taste, especially if the pods are overripe. They also contain water, which can cause spluttering in hot oil and potentially spoil the oil's flavor.
To avoid this, try to remove as many seeds as possible while slicing the okra. Choosing younger, tender pods (about 2-3 inches long) also helps, as they have fewer seeds and a milder flavor.
If there's still some bitterness, sprinkle a little lemon juice over the cooked Kurkuri Bhendi before serving. It adds brightness and helps balance any lingering bitterness.
Want to skip deep-frying or don't have an air fryer? You can easily make Kurkuri Bhindi in the oven!
Preheat your oven to 390°F (200°C). Follow the same preparation and marination steps as mentioned in the recipe card. Spread the marinated okra on a lined baking tray in a single layer, making sure not to overcrowd.
Bake for 20-25 minutes, flipping the okra halfway through to ensure even crisping. Keep an eye on it during the last few minutes-every oven is different, and thinner slices may crisp up faster.
The result? Perfectly crispy, baked Kurkuri Bhindi Masala-with far less oil and just as much flavor.
For a delicious twist, try making Stuffed Kurkuri Bhindi!
Start by slicing each bhindi lengthwise, keeping the ends intact so they hold their shape. Prepare a dry mix of besan (gram flour) and spices-use red chili powder, turmeric, cumin, amchur, coriander powder, and salt.
Gently stuff this mixture into each slit bhindi using your fingers or a small spoon. Once all the okra is stuffed, deep-fry in hot oil until golden and crisp.
Finally, toss the fried bhindi in a bowl and sprinkle some coriander powder for an added layer of flavor.
This version of Bhindi Kurkuri has a richer masala flavor inside each bite and makes for a crispy, spice-packed side dish or snack!
To turn your crispy air-fried bhindi into a gravy-style main dish, start by preparing a rich, tomato-based gravy-similar to the one used in your Paneer or Salan recipe.
Once the gravy is ready, simply add the air-fried okra to it and gently mix just before serving. This method gives you all the bold flavors of a traditional okra curry without the excess oil from deep frying.
For best texture, add the air fryer bhindi at the end to retain some of its crispiness while soaking up the flavorful masala.
Kurkuri Bhindi is best enjoyed fresh, straight from the air fryer or pan, while it's still hot and crispy. The longer it sits, the more it tends to lose its crunch.
If you need to store leftovers, let the Kurkuri Bhendi cool down completely and then place it in an airtight container. To reheat, use an oven, air fryer, or a hot pan to help revive some of the crispiness. Avoid microwaving, as it can make the okra soft and soggy.
For best results, try to consume crispy bhindi within a few hours of cooking. Kurkuri Bhindi doesn't store well for long, so it's ideal for same-day enjoyment.
More Air Fried Recipes
Recipe 📖
The Best Air Fryer Okra Recipe - Crispy Kurkuri Bhindi
Equipment
Ingredients
- 25 bhindi
- 4 tablespoon besan
- 2 tablespoon rice flour
- ½ teaspoon turmeric powder
- ½ teaspoon amchur powder
- 2 teaspoon chilly powder
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- ½ teaspoon chaat masala
- 1 teaspoon anardana powder optional
- salt
- 2-3 tablespoon olive oil
Instructions
To Prep The Bhindi
- Use fresh okra for best results. Rinse thoroughly, then pat dry completely with a clean kitchen towel.
- Trim off the head and tail of each bhindi.
- Rub a little lemon juice on your knife to help reduce slime, then slice the okra vertically into thin, long strips. If the strips turn out too long, you can cut them in half horizontally. Depending on the size of the okra, slit each pod into 2, 4, or even 6 thin strips. Make sure the strips aren't too thick-thinner slices crisp up better in the air fryer. For the best texture, try to remove as many seeds as possible while slicing.
- Transfer the sliced bhindi to a large mixing bowl.
To make Air Fryer Kurkuri Bhindi
- To marinate the bhindi with masala, add besan (gram flour) and rice flour to the bowl of sliced okra.
- Then mix in red chili powder, turmeric powder, amchur (dry mango) powder, and cumin powder.
- Follow this with onion powder, garlic powder, chaat masala, coriander powder, and anardana powder if you're using it.
- Add salt to taste, a splash of lemon juice, and drizzle in some olive oil. Sprinkle a little water to help the spices bind. Then toss everything together thoroughly, ensuring the okra is evenly coated with the masala. If the mixture feels too dry or the coating isn't sticking well, sprinkle mor water to help bind it. Let the mixture rest for 10-15 minutes (or longer)-this allows the flavors to soak in and the salt to draw out just enough moisture, helping the coating stick and crisp up beautifully when cooked.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C). Spread the marinated okra after dusting off any excess flour, on the air fryer tray in a single layer. Avoid overcrowding-work in batches if needed.
- Spray a light coating of oil on top. Air fry for 10-12 minutes, tossing once halfway through with tongs for even crisping. Transfer the air-fried bhindi to a plate. Okra will crisp up more as it cools.
Deep-Frying Method
- Just before frying, shake off any excess flour-this prevents the oil from getting cloudy or sticky. Heat oil in a pan and fry in small batches over medium flame. The oil should be hot when you add the okra strips. If it's not then the okra will not be crispy. Don't rush-undercooked bhindi won't be crispy. Keep flipping them to ensure they are fried evenly. Fry until they turn golden and crisp.
- Drain on paper towels to soak excess oil.
- Once your Kurkuri Masala Bhindi is ready, garnish it with freshly chopped cilantro and a squeeze of lemon juice. If you feel it needs a bit more seasoning, sprinkle with chaat masala for an extra tangy kick. Serve immediately.
Caroline says
Those look delicious! Love all the flavors - it's been a while since I've had Indian-spiced okra but I have liked what I tried before so must give these a try.
Sara Welch says
This was such a fun recipe to try out with the help of my daughters! Perfectly crisp and delicious too!
bbbdew says
All of these spices sound fabulous !!! What a fabulous way to prepare okra . This is on my make soon list.
Stephanie says
I love all the seasonings used in this recipe.This looks like a great way to prepare okra and thanks for including the step by step directions.