Crunchy Bendakaya (Crispy Air Fryer Okra Bites)

Name: Crunchy Bendakaya (Crispy Air Fryer Okra Bites)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup fresh okra, cut into 1-inch pieces; OR; 1 cup frozen okra, thawed and any stem pieces removed; 1-2 tsp oil; 2 tbsp besan (chickpea flour / senaga pindi); 1 tbsp rice flour; ½ tsp red chili powder (mirchi powder); 1 tsp coriander powder (dhania powder); a pinch turmeric powder; to taste Salt; as needed to make a thick coating batter Water

South Indian Thaali Items · Other

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

Illustration of Crunchy Bendakaya (Crispy Air Fryer Okra Bites)

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Worth knowing

The key to crispy bendakaya is removing moisture. Fresh okra should always be dried well before cutting, and frozen okra should be pre-cooked slightly before adding the batter.
The first air fry step is important because it removes some moisture from the okra and helps the batter stick better.
Breaking apart the clumps during the final air fry step is essential. Otherwise, the outside may crisp while the inside stays soft.
Rice flour helps create the crunchy texture, while besan gives the coating its nutty flavor and structure.
This recipe can also be made on the stovetop:
Heat 1-2 tbsp oil in a non-stick pan and cook the okra until about 75% done.
Add a little salt and red chili powder directly to the okra.
Add the batter over the okra and cook on medium heat for 4-5 minutes, stirring carefully to avoid burning.
A non-stick pan and slightly more oil work best for the stovetop method.
Serve immediately for the best crunch. It pairs especially well with hot rice and rasam.

Day 2 plan

Best fresh for crispness. If saving, reheat in an air fryer or oven rather than the microwave.

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Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

2 cupfresh okra, cut into 1-inch pieces

2 cupfrozen okra, thawed and any stem pieces removed2-4 tspoil4 tbspbesan (chickpea flour / senaga pindi)2 tbsprice flour1 tspred chili powder (mirchi powder)2 tspcoriander powder (dhania powder)a pinchturmeric powderto tasteSaltas needed to make a thick coating batterWater

Instructions

01
Wash the fresh okra and dry completely before cutting. Cut into 1-inch pieces. If using frozen okra, remove any remaining okra heads or large stem pieces.
02
For the air fryer method, air fry the okra at 375°F:
03
Fresh okra: 7 minutes
04
Frozen okra: 12 minutes
05
Check halfway through and lightly drizzle oil if desired. The okra should be slightly browned but not fully cooked.
06
In a bowl, mix the besan, rice flour, red chili powder, coriander powder, turmeric, and salt.
07
Slowly add water and mix until you get a thick batter that can coat the okra pieces. Avoid making it too watery.
08
Remove the partially cooked okra from the air fryer and toss it with the batter until every piece is coated. Remove any excess batter stuck to the air fryer basket walls to prevent burning.
09
Air fry again at 375°F for 8 minutes.
10
Open the air fryer and break apart any clumps so the okra pieces are separated. Drizzle about 2 tsp of oil and air fry again for another 5-6 minutes until crispy.
11
Finish with a squeeze of lime juice and serve hot with rice, rasam, or enjoy as a snack.

Worth knowing

The key to crispy bendakaya is removing moisture. Fresh okra should always be dried well before cutting, and frozen okra should be pre-cooked slightly before adding the batter.
The first air fry step is important because it removes some moisture from the okra and helps the batter stick better.
Breaking apart the clumps during the final air fry step is essential. Otherwise, the outside may crisp while the inside stays soft.
Rice flour helps create the crunchy texture, while besan gives the coating its nutty flavor and structure.
This recipe can also be made on the stovetop:
Heat 1-2 tbsp oil in a non-stick pan and cook the okra until about 75% done.
Add a little salt and red chili powder directly to the okra.
Add the batter over the okra and cook on medium heat for 4-5 minutes, stirring carefully to avoid burning.
A non-stick pan and slightly more oil work best for the stovetop method.
Serve immediately for the best crunch. It pairs especially well with hot rice and rasam.