Kurkure Bhindi

Ingredients

• 500 g Okra (Bhindi) (fresh, washed and dried)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder (ground, bright yellow)
• 1 tsp Red Chili Powder (adjust for heat level)
• 1 tsp Coriander Powder (ground coriander seeds)
• 1 tsp Chaat Masala (tangy Indian spice blend)
• 30 g Gram Flour (Besan) (sifted, provides crisp coating)
• as needed spritz Water (just a few drops to help coating adhere)

Instructions

1. Wash, Dry & Trim Okra

   Rinse the okra under running water, pat dry with a clean kitchen towel, cut off the top and tail, then slice into ½‑inch (≈1 cm) pieces.

   Time: PT5M

2. Prepare Spice‑Besan Mix

   In a mixing bowl combine salt, turmeric, red chili powder, coriander powder, chaat masala and gram flour. Stir until evenly mixed.

   Time: PT3M

3. Coat the Okra

   Add the sliced okra to the bowl, sprinkle a few quick spritzes of water, and toss until every piece is lightly coated with the spice‑besan mixture.

   Time: PT5M

4. Preheat Air Fryer

   Set the air fryer to 170°C and let it preheat for about 3 minutes.

   Time: PT3M

   Temperature: 170°C

5. Arrange in Basket

   Spread the coated okra in a single layer inside the air‑fryer basket. Do not overcrowd; work in batches if necessary.

   Time: PT2M

6. Air Fry

   Cook at 170°C for 10 minutes, shaking or tossing the basket halfway through to ensure even browning.

   Time: PT10M

   Temperature: 170°C

7. Serve Immediately

   Remove the crispy bhindi, transfer to a serving plate, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

12 g

Fat

1 g

Fiber

3 g