AIR-FRIED OKRA / BHINDI CHIPS
Serves: 40 g per serving
Ingredients
- 2 cups fresh small okra / bhindi, cut into thin slivers
- 1 tbsp sattu
- Thinly sliced onion (optional)
Seasoning – Option 1
- Urban Platter Sour Cream & Onion seasoning (sprinkle as per taste)
Seasoning – Option 2
Indian spice mix (optional):
- chaat masala
- black pepper
- amchur
- red chilli powder (optional)
- red chilli powder (optional)
- black salt / pink salt
- Use either Option 1 or Option 2.
Instructions
- Choose fresh, small, and tender okra/bhindi (The tail should snap easily — this is a sign that the okra is fresh and will crisp well. Avoid thick or oversized okra, as it tends to become stringy even after roasting)
- Wash well and dry completely (This step is very important for maximum crispness)
- Slice lengthwise into very thin slivers.
- Add 1 tbsp sattu and toss lightly to coat.
- Add thinly sliced onion, if using.
- Sprinkle either the Sour Cream & Onion seasoning or the Indian spice mix.
- Toss well so everything is evenly coated.
- Preheat the air fryer at 160°C for 5–6 minutes.
- Then air fry at 80°C on very low heat for slow roasting.
- Cook slowly until the okra turns dry, roasted, and crisp.
- Shake occasionally for even roasting.
- Do not leave this unsupervised.
Slow cooking is the key. On high heat, the outside cooks too quickly while the inside stays soft.
- Calories (Approximate)
- Full Recipe
- Okra/bhindi (2 cups / ~200g): 62–66 kcal
- Sattu (1 tbsp): 58 kcal
- Onion (optional): 5 kcal
- Seasoning: 5–10 kcal
Total Recipe
- 130–140 kcal
- Per 40g Serving
- Approx. 38–42 kcal
Recipe Notes
- Always use small, tender okra/bhindi
- Thick okra becomes stringy
- Low-temperature slow roasting gives the best crunch
- Dry completely before slicing