This simple air fryer okra recipe transforms fresh okra into delicious, crisp-tender bites with caramelized edges and the perfect balance of sweetness and heat. Serve it as an appetizer, snack or a side dish. It is a wonderful way to enjoy this nutritious vegetable without worrying about the slime!
Table of Contents
Easy air fryer okra
My new favorite okra recipe transforms this often-hated vegetable into a delightful, crispy snack or side dish you won't be able to stop eating. The flavors are inspired by my bhindi masala recipe, with Indian spices like ground cumin, ground coriander, ginger and turmeric adding spice. Amchur (dried mango powder) and sugar add tang and a bit of sweetness.
No one loves slimy okra, and if you've wondered how to get your family to eat this nutritious veggie, this simple recipe could be your answer. The air fryer's intense heat cooks the okra and keeps the slime from developing. At the same time it helps the okra tenderize and crisp up while concentrating the sweet and spicy flavors of the seasonings.
This is how I have been cooking okra all summer long. I wash the okra, dry it thoroughly, then chop it into ¾-inch pieces before tossing it with spices and air frying it. It is the easiest recipe and I love that I can serve it up as a side with any entree. I love it best with dal and rice.
Love okra? Try these recipes for sauteed okra and vegan gumbo.
Why you will love this recipe
- Easy recipe with few ingredients.
- Winning sweet-spicy-tart flavor combination.
- Tweak spices to your taste.
Key ingredients
- Okra: Fresh okra is preferred, although you can use frozen (see FAQs for tweaks). Shop for small to medium okra pods (about three to four inches long) that are tender and bright green with no dark spots. When you bend the tail end or tip with your thumb it should snap readily. Stay away from large, fibrous, over-mature pods with prominent ridges.
- Amchur (dried mango powder): Amchur is readily available at Indian stores and online. It has a rich, tart-sweet flavor that is wonderful in north Indian dishes like aloo gobi and spice blends like chana masala powder. If you can't source amchur use the juice of a lemon instead.
- Chickpea flour: Indian chickpea flour, or besan, is very finely ground. It turns crispy when heated with oil, which is why it's used to make vegetable pakoras. It coats the okra lightly and gets really delicious after air frying.
How to make air-fryer okra (my best tips)
Trim the okra
Wash the okra pods and dry them thoroughly with cloth or paper towels, then chop them into ¾-inch pieces. Getting all the moisture out of the okra will keep it from steaming in the air fryer, helping the okra become crispy, not soft and soggy.
Add spices and chickpea flour
Add all of the powdered spices to the okra along with sugar, salt and chickpea flour and toss to mix. The spices can be tweaked to your taste - add more or less of the cayenne, for instance, based on your preference for heat, or add more amchur if you want the okra to be more tart. The chickpea flour helps absorb any slime and forms a light crust over the okra, making it crispier.
Add oil and air fry
Add oil to the okra and spices and mix until the okra is evenly coated with oil. The oil should also help the spices adhere to the surface of the okra.
Arrange the okra in a single layer in the air fryer basket. This will ensure the okra cooks evenly. Also be sure to toss the okra with a fork once or twice as it cooks. Air-fry in a pre-heated air fryer at 400 degrees Fahrenheit/205 degrees Celsius for 12 minutes for softer okra and up to 15 minutes for crispier okra. You might also need more or less time depending on the size and make of your air fryer.
What to serve with air fryer okra
The spicy, sweet and tangy flavors of this air fryer okra are perfect with any Indian dal and basmati rice. I also often serve it with rice and a creamy curry, like my south Indian chickpea curry or coconut curry.
More air fryer recipes
Recipe card
Crispy Air Fryer Okra (Sweet and Spicy)
Ingredients
- 1 pound okra pods
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon cayenne (or paprika. Tweak to your tolerance for spice)
- ½ teaspoon turmeric
- 2 teaspoons amchur (dried mango powder)
- 2 teaspoon sugar
- Salt to taste
- ¼ cup chickpea flour (besan)
- 2 tablespoons extra virgin olive oil (or any oil of your choice)
Instructions
- Wash the okra pods and then dry them thoroughly with a kitchen towel or paper towels. Trim the ends, then cut the okra into ¾-inch pieces. Place in a bowl.
- Add all the ground spices, sugar, salt and chickpea flour to the bowl. Toss the okra so it's coated with the spices and chickpea flour. Pour the oil over the okra and mix again.
- Preheat the air fryer for two minutes at 400 degrees Fahrenheit/205 degrees Celsius. Place the okra in the air fryer basket, preferably in a single layer. Depending on the size and make of your air fryer you might need to do this in batches. Air-fry for 12 minutes if you want softer okra and up to 15 minutes for crispier okra. Toss the okra with a fork or silicone spatula or shake the basket every five minutes so it cooks evenly.
Notes
- Allow for 12-15 minutes additional cooking time if you need to air-fry okra in two batches.
Nutrition Information
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Recipe FAQs
You don't strictly need to pre-heat air fryers because they are small and heat up instantly, unlike ovens. I don't preheat the air fryer for most recipes. But preheating for this recipe for two minutes before you add the okra will ensure the okra hits a hot surface from the get-go and has no opportunity to release the slime.
The okra is crispiest as soon as it's cooked, and it will soften the longer it stands. You can pop it back in the air fryer for 3-4 minutes to make it crispy again.
Frozen okra is not ideal because the okra won't get crispy. But if that's the only option you have, thaw the okra in a colander, then pat with paper towels to get as much moisture out as possible. Toss with seasonings, chickpea flour and oil, and air-fry in a single layer.
Alternatively, place the frozen okra directly in the air fryer and cook for five minutes to get some moisture out. Then transfer to a bowl, toss it with the seasonings and oil, and air-fry another 12-15 minutes.
Store leftovers in the fridge for up to three days. Pop them in the air-fryer at 400 degrees F/205 degrees C for 5-6 minutes to crisp them up again.
Leni says
This sounds so good and just harvested okra from the garden! I don't have an air fryer, but I will make due with my cast iron skillet. Can wait to taste this dish. Many thanks for sharing your recipe with us.
Vaishali Honawar says
Hi Leni, Hope you love it. You might need a little more oil for the okra to crisp up, if using a skillet. I’d love to hear how it turns out!
Gina says
Many thanks for this recipe, which I really look forward to making. I believe I can choose okra in my bi-weekly CSA box, and when I can acquire some I will try this out. It sounds a perfect way to prepare and enjoy the heathy veg that is okra. (I also think okra is very pretty.) And a perfect way to initiate the air fryer I bought 2 years ago, which is still in its box! Will return with a rating when I've made it (I expect a 5-star, though).
Vaishali Honawar says
Hi Gina, thanks for the sweet message.💛 I agree okra is so pretty to look at, and it's always been my favorite veggie. I hope you'll enjoy the recipe - be sure to air-fry the okra as long as it takes to get crispy because the air fryers vary quite a bit depending on brand.