Crispy air fryer okra chips covered in amazing Punjabi flavors? Yes, please.
Bhindi is a staple crop for Punjab. It’s fairly easy to grow, nutritious, and delicious. Traditionally, you can fill it with masalas, fry it, even put it in as an ingredient in a stir fry. But all that crap aside. Bhindi and especially okra chips are yummy when fried crisp and cover with delicious seasonings. That said, we’re all on this ultimate quest to pretend like we’re going to eat healthier, consume less fat and blah blah blah. But come on! Fried food is not getting cut from this fluffy girl’s diet. So I’ve moved on to the next best version. Air fryer okra chips. Way less oil, just as crispy, and a moral victory for me (or so I pretend).
In sabji form it would be fried bhindi and in chip form, a bit of the same same, except no onions and a lot more masala. There’s no hard and fast recipe that you should follow here. It’s more of a follow the techniques and you’ll do great. If you want it spicier, go spicier. If you want to throw in bacon salt, go for it. And so the list of options continues. For me, I love the spicy, sour, and tangy combination. I think it goes perfectly with the earthy flavor of okra. That said, I totally plan on trying to make these suckers with some mala spice. Who doesn’t like a whole face numbing?
So fry yourself up a batch and use it as an excuse to over indulge in chips.
Love bhindi as much as we do? Try these:
4 servings per container
- Amount Per ServingCalories109
- % Daily Value *
- Total Fat
- Saturated Fat 1.4g 7%
- Sodium 15mg 1%
- Potassium 358mg 11%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 1.7g
- Protein 2.3g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.