A crispy yet nourishing snack that brings together the sweetness of air-fried sweet potatoes and the earthy crunch of bhindi. Cooked with minimal oil, this recipe delivers the satisfaction of fries without the guilt of deep frying. The combination of spices, flour coatings, and air fryer precision guarantees perfect crispness every time.
Peel and cut the sweet potatoes into even ½-inch fries. Rinse them under cold water to remove excess starch, ensuring crisp edges when cooked. Pat dry completely with a clean towel. Toss in olive oil, cornflour, paprika, garlic powder, pepper, and salt until each piece is evenly coated. Set aside.
Description - Step 2
Prepare the Bhindi
Trim the ends and slice each bhindi lengthwise into thin strips. Dry them well using a paper towel; moisture makes them slimy. In a bowl, mix chickpea flour, rice flour, cumin, turmeric, chilli powder, and salt. Add the bhindi and drizzle olive oil. Coat evenly with the spice-flour mix without adding water.
Description - Step 3
Preheat the Air Fryer
Preheat your air fryer to 190°C (375°F). A hot air fryer helps start crisping immediately and prevents sogginess. Lightly brush the basket with oil, or use parchment paper designed for air fryers, to prevent sticking.
Description - Step 4
Air Fry the Sweet Potato Fries
Place the sweet potato fries in a single layer in the basket. Avoid crowding to allow even air circulation. Air fry for 12–15 minutes, shaking halfway through. Once they turn golden with crisp edges, transfer to a wire rack to cool slightly — this keeps them crunchy without turning soft.
Description - Step 5
Air Fry the Bhindi Fries
Arrange the coated bhindi evenly in the air fryer basket. Spray a thin layer of oil for extra crispness. Cook at 190°C (375°F) for 8–10 minutes, shaking the basket twice during cooking. They should be crisp, golden, and light without losing their natural flavour or colour.
Description - Step 6
Finish and Serve
Mix both fries gently in a large bowl. Sprinkle chaat masala and squeeze fresh lemon juice just before serving for a tangy kick. Serve immediately while hot and crisp.