Spiced Okra Recipe – Air Fryer Bhindi with Amchoor & Onions

Last Updated on 2 months by Neha Deshmukh

Spiced Okra Recipe – Air Fryer Bhindi with Amchoor & Onions

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to make your favourite Indian dishes a little healthier – without sacrificing any of the flavour. And let me tell you, this Air Fryer Bhindi recipe is a total game-changer. It’s crispy, tangy, and packed with all those warm, comforting spices we love. I first made this when I was trying to cut down on oil, and I was amazed at how well it turned out!

Why You’ll Love This Recipe

This isn’t your grandma’s bhindi (though, with all due respect to grandmas!). This recipe delivers incredibly crispy okra with minimal oil, thanks to the magic of air frying. The combination of amchoor (dry mango powder) and a vibrant spice blend gives it a unique, tangy flavour that’s seriously addictive. Plus, it comes together in under 30 minutes – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to make this delicious Air Fryer Bhindi:

• ½ lb (225g) Bhindi (Okra)
• 1 Tbsp (15ml) Oil (for coating okra)
• 1 Tbsp (15ml) Dry Mango Powder (Amchoor)
• 1 Tbsp (15ml) Coriander (Dhaniya) Powder
• 1 tsp (5ml) Garam Masala
• ½ Tbsp (7.5ml) Cumin (Jeera) Powder
• 1 tsp (5ml) Salt
• Red Chili Powder (to taste)
• ¼ tsp (1.25ml) Sugar
• ½ Small Onion, thinly sliced
• 1 tsp (5ml) Oil (for onions)

Ingredient Notes

Let’s talk ingredients! Amchoor is the star here. It adds a lovely tartness that balances the spices beautifully and also helps reduce the sliminess of the okra. If you can’t find amchoor, you can substitute with lemon juice, but it won’t be quite the same.

Spice blends in India vary from region to region, and even household to household! Feel free to adjust the amount of red chili powder to your liking. I usually add a generous pinch, but my family prefers things on the milder side.

And finally, the air fryer. It’s a lifesaver for healthier cooking! It gives the okra that lovely crispiness without needing to deep-fry it. If you don’t have one, don’t worry – I’ve included instructions for oven baking in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat the okra really dry. This is key to getting it crispy. Any moisture will just steam it instead of frying it.
2. Carefully slit each okra lengthwise, creating a little pocket. Don’t cut all the way through!
3. In a bowl, mix together the dry mango powder, coriander powder, garam masala, cumin powder, salt, red chili powder, and sugar. This is your flavour bomb!
4. Stuff that spice blend into the slits you made in the okra. Don’t be shy! Set aside any leftover spice mix – we’ll use it later.
5. Drizzle 1 Tbsp of oil over the stuffed okra and gently coat it.
6. Preheat your air fryer to 370°F (188°C) for 3 minutes.
7. Arrange the okra in a single layer in the air fryer basket. Cook for 5 minutes.
8. Give the basket a gentle shake and cook for another 5 minutes, until the okra is starting to get crispy.
9. While the okra is cooking, thinly slice the onion and toss it with the reserved spice mix and 1 tsp of oil.
10. Spread the spiced onions over the partially cooked okra in the air fryer. Cook for 2 minutes.
11. Remove the basket, and gently mix the onions and okra together.
12. Crank up the heat! Increase the air fryer temperature to 400°F (204°C) and cook for a final 2 minutes.
13. Transfer the bhindi to a serving dish immediately. It’s best enjoyed hot!

Expert Tips

Want to take your Air Fryer Bhindi to the next level? Here are a few tips:

• Crispy Okra Secret: Drying the okra thoroughly is the most important step. Seriously, don’t skip it!
• Stickiness Issues: If your okra tends to get sticky, try tossing it with a little rice flour before adding the oil.
• Spice It Up (or Down): Adjust the amount of red chili powder to suit your taste. A pinch for mild, a teaspoon for medium, and more for a fiery kick!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce red chili powder to ¼ tsp or omit entirely.
  • Medium: Use 1 tsp red chili powder.
  • Hot: Add 1-2 tsp red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: This bhindi is fantastic during Navratri, as it’s a delicious and satisfying vegetable dish. It’s also a great side for Diwali feasts!

Serving Suggestions

This Air Fryer Bhindi is incredibly versatile. It pairs beautifully with:

• Roti or Chapati (Indian flatbreads)
• Dal (Lentils)
• Steamed Rice
• As a side dish to any Indian main course

My family loves it with a simple dal tadka and a side of jeera rice.

Storage Instructions

Leftover Air Fryer Bhindi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or a dry pan to restore some of the crispiness.

FAQs

1. Why is my okra still slimy after cooking?

The sliminess is due to the mucilage in okra. Drying it thoroughly, using amchoor, and cooking at a high temperature all help reduce the sliminess.

2. Can I make this recipe without an air fryer? What adjustments should I make?

Yes! Preheat your oven to 400°F (204°C). Toss the okra with the spice mix and oil, then spread it in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until crispy.

3. What is Amchoor and can I substitute it with something else?

Amchoor is dry mango powder, a common ingredient in Indian cuisine. It adds a tangy flavour. If you can’t find it, you can substitute with 1-2 tablespoons of lemon juice, but the flavour won’t be exactly the same.

4. How can I adjust the spice level of this Bhindi recipe?

Simply adjust the amount of red chili powder! Start with a small amount and add more to taste.

5. Can I freeze leftover air fryer Bhindi?

While you can freeze it, the texture will change upon thawing. It’s best enjoyed fresh.

6. What type of oil is best for this recipe?

Any neutral-flavoured oil will work well, such as vegetable oil, canola oil, or sunflower oil. I personally like to use sunflower oil.