Kurkuri Bhindi (Okra) in Air Fryer

My mom always made kurkuri bhindi ..In my home kids say it “Nani wali bhindi”when I tried first time I thought it was very oily. I have always been a big fan of Kurkuri Bhindi. But given that it is deep fried, we don’t make it much at home.

So one day I thought I made it in  air-fryer so I searched  the recipe and decided to make it.

Recipe adapted ..kuchpakrahahai.blogspot.

Without further adieu, let me introduce you to the magical, crispy and guilt free Kurkuri Bhindi made in the Air fryer.


Bhindi/Okra/Ladyfinger- 250 grams
Gram flour- 2 tbsp
Salt- 1 tsp (or to taste)
Red Chilli Powder- 1tsp
Coriander Powder- 1tsp
Cumin Powder- 1/2 tsp
Mango Powder- 1/2 tsp
Chaat Masala – 1 tsp
Oil – 2 tbsp


  1. Wash the bhindi under running water and let it dry for sometime. Slit all the bhindi vertically in four pieces.140
  2. Sprinkle gram flour, salt, red chilli powder, coriander powder, cumin powder, mango powder, chaat masala and oil over it. Mix it well such that al the spices and gram flour sticks to the bhindi.141
  3. Preheat the electric fryer for 5 minutes at 200 degrees.4)Once it is preheated, place the bhindi on the air fryer’s mesh and cook it at 180 degrees for next 12-13 minutes. Take the air fryer basket out and flip the bhindi pieces after 5 minutes intervals.142
  4. It may cook any moment after 10 minutes so keep an eye on it after this time.
  5. Based on the results, put in for 1 or 2 minutes based on judgement (be careful here as if it close to cooked, it can burn in a matter of 15 extra seconds).

“Kurkuri Bhindi” is ready. Top it up some more chaat masala if you want. Serve it with hot chapati or eat it as a snack 🙂


  • You need to ensure the bhindi (lady finger) is absolutely dry before you mix it with the spices.
  • You can add crushed peanuts for extra crunch or per your taste .
  • Usually we buy small tender okra from our local stores to cook okra vegetable but for this recipe even thick okra will work because seeds will be removed and only okra skin will be used for this recipe.
  • Initially I used to leave the seeds in bhindi and fried it but turned out that seeds impart a bitter taste after frying.avoid this first de-seeded the  bhindi first.

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