Snacks 🤖 AI Generated

Crispy Okra Chaat – 40% Fewer Calories

Golden, crispy okra tossed with tangy tamarind chutney, fresh herbs, and warming spices—all the street-food magic of Mumbai chaat without the oil-heavy guilt. Our Fat Switch cuts 230 calories while amplifying every flavor note.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

18g

Protein

🛒 Ingredients

✓ 300g fresh okra, trimmed and halved lengthwise
✓ 2 tsp neutral oil spray (for air-fryer)
✓ 1 tsp chaat masala
✓ 1/2 tsp turmeric powder
✓ 1/4 tsp cayenne pepper
✓ 1/2 tsp ground cumin
✓ Salt to taste
✓ 3 tbsp tamarind concentrate
✓ 1/4 cup plain Greek yogurt (full-fat or 2%)
✓ 2 tbsp fresh cilantro, chopped
✓ 1 tbsp roasted peanuts, crushed
✓ 100g roasted chickpeas (canned, drained)
✓ 50g boiled potato, diced small
✓ 1 small red onion, minced
✓ 1 green chili, minced (optional)

👨‍🍳 Instructions

1. Prep the Okra: Rinse okra thoroughly and pat completely dry with paper towels. Trim the stem end and slice each pod lengthwise into two halves. Moisture is the enemy of crispness; ensure they are bone-dry before cooking.

2. Season the Okra: In a large bowl, toss okra halves with chaat masala, turmeric, cayenne, cumin, and salt. Use your fingers to coat evenly. Let sit for 5 minutes so spices adhere.

3. Air-Fry the Okra: Preheat air-fryer to 400°F (200°C) for 5 minutes. Lightly spray okra pieces on all sides with neutral oil. Arrange in a single layer in the basket (work in two batches if needed). Air-fry for 12–15 minutes, shaking the basket every 4 minutes, until edges are golden and okra is tender inside. Okra should be crispy and lightly charred.

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4. Make the Tamarind-Yogurt Chutney: In a small bowl, whisk together tamarind concentrate and Greek yogurt until smooth. Add 2 tbsp water to reach a pourable but thick consistency. Taste and adjust salt. This chutney replaces heavy coconut-based versions while keeping full tang.

5. Assemble the Base: Divide roasted chickpeas and boiled potato between two serving bowls or plates. Layer a bed of these proteins first; they absorb chutney flavor and add substance.

6. Build the Chaat: Pile warm air-fried okra onto the chickpea-potato base. Drizzle tamarind-yogurt chutney generously over the okra. Scatter minced red onion, cilantro, green chili (if using), and crushed peanuts on top. Serve immediately while okra is still warm and crispy.

📊 Nutrition per Serving

Calories348 kcal

Protein18g

Carbohydrates46g

Fat8g

Fiber10g

🏷️ Tags

#Indian street food snacks#air-fried okra recipe#tamarind chutney

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