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 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.

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.

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.