You’ve Been Cooking Food WRONG All Your Life

Ingredients

• 250 g Okra (Bhindi) (washed, dried and sliced 1/2 inch thick)
• 30 g Gram Flour (Besan) (about 3 tbsp, sifted)
• 20 g Rice Flour (about 2 tbsp, adds extra crispness)
• 0.5 tsp Salt (to taste)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 0.25 tsp Amchur Powder (tangy flavor)
• 0.25 tsp Turmeric Powder (for color)
• 45 ml Water (lukewarm, to make a thin batter)
• 1 tsp Light Olive Oil (for light coating before air‑frying)
• 1 tsp Chaat Masala (for garnish)
• 4 Lemon Wedges (to serve on the side)

Instructions

1. Wash, dry and slice okra

   Rinse the okra under cold water, pat dry thoroughly with a kitchen towel, then slice each pod into 1/2‑inch thick rounds.

   Time: PT5M

2. Prepare the batter

   In a mixing bowl combine gram flour, rice flour, salt, red chili powder, amchur, turmeric and water. Whisk until a smooth, thin batter forms.

   Time: PT5M

3. Pre‑heat the air fryer

   Set the air fryer to 180°C and let it pre‑heat for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

4. Coat the okra slices

   Dip each okra slice into the batter, allowing excess to drip off, then place the coated pieces on a plate.

   Time: PT5M

5. Arrange in the air fryer basket

   Lightly drizzle 1 tsp olive oil over the basket, then place the coated okra in a single layer, leaving space between pieces.

   Time: PT2M

6. Air‑fry until golden crisp

   Cook at 180°C for 10 minutes, shaking the basket halfway through. Continue for another 2 minutes if needed until the pieces are crisp and lightly browned.

   Time: PT12M

   Temperature: 180°C

7. Finish and serve

   Transfer the crispy bhindi to a serving plate, sprinkle with chaat masala and serve with lemon wedges.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

15 g

Fat

8 g

Fiber

4 g