Kurkuri Bhindi (Baked)
May 28, 2019, Updated Jun 04, 2019
Crispy spiced Kurkuri Bhindi (Okra) makes a great snack or appetizer. These get nicely toasted and crispy in the oven and also make the perfect side to any Indian meal. Vegan and gluten-free.
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Crispy Kurkuri Bhindi baked in the oven. These spicy baked okra make a great side or you can even serve them as an appetizer or snack.
The best part is that you don’t even need to deep fry to make these. They turn out just as good in the oven! Vegan and gluten-free.
Okra is one vegetable which we both love and so not surprisingly I make it often in my kitchen.
It is also one vegetable which you guys seem to like and no wonder that all okra recipes that I share on the blog are quite popular.
Like you guys love the bhindi masala and the bharwa bhindi. I think okra (or bhindi as well it in Hindi) tastes fantastic with Indian spices.
I remember when I was a kid, bhindi was one of my favorite vegetables. But it was mostly made in 2 or 3 ways. Now I try to cook it in different ways when I am bored of the same bhindi masala.
Sometimes, I add it to kadhi and make bhindi kadhi and at other time when I feel like munching on it, I make Kurkuri Bhindi.
Kurkuri= Crispy and Bhindi= Okra so this crispy spicy okra is quite a favorite around here.
In India, mom would always deep fry this and that’s how a lot of people make it. But like you guys know, I try to avoid deep frying as much as possible and so I bake them and they turn out fantastic!
In fact Sarvesh says that this version is even better than the fried one!
Tips to Make Baked Kurkuri Bhindi
Since I bake this in the oven, there are few things which I follow to make sure they turn out crispy every time.
Choose long slender okra: for the kurkuri bhindi, the long and slender okras work best. So be sure to pick those.
Pat dry each okra with paper towel: it’s important to wash the okra and then pat dry each using a paper towel. If you can plan in advance, you can also wash the okra, line them on paper towel and let them air dry overnight.
Cut each okra into thin pieces: I usually cut each long okra into 4 thin slices. If the slices are too thick, it won’t crisp up that well.
Place thinly sliced okra onto a baking sheet lined with aluminium foil and make sure that you spray the foil well with a oil spray before lining the okra.
If you don’t have a oil spray, just use regular oil but make sure there’s a coating of oil before you place the bhindi on the foil.
The layer of oil on the bottom helps the okra to crisp up as it bakes in the oven.
Line all okra slices in a single layer on baking pan with space between each okra slice: this is important, don’t overcrowd the pan. You must line all the slices in a single layer with some space between each slice.
Add salt later: I usually mix the bhindi with all the spices except the salt and bake it. Once it’s baked and crisp, I then add the salt.
For this kurkuri bhindi recipe, I have not used a lot of spices- just garam masala, ajwain, turmeric, chaat masala and red chili powder.
And besan and rice flour to bind it all together. I also added some mustard oil to the masala because we were baking this.
If you are going to deep fry this, you can just skip the oil in the marination.
You can very well use the same recipe for deep frying. Just deep fry on high heat until crisp.
Serving Suggestions for Kurkuri Bhindi
I usually serve it as a side with my Indian meal of dal, roti and any curry.
Or I also serve it an an appetizer. Serve them like spicy okra fries with a side of ketchup or cilantro chutney.
Method
Make sure to choose long slender okra for this recipe.
Wash the okra and then and pat dry each okra with a paper towel. This is important.
Once dried, remove the head and tail of okra and then cut each okra into 4 pieces. If your okra is small, you may cut them into 2 pieces. You may also remove the seeds from the okra, I keep them as such.
Now to a large bowl add all the cut okra slices.
Then add in besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red chili powder.
Then add the mustard oil. Toss everything together.
I mix everything using my hands. Rub each okra slice with the masala and oil using your hand. And don’t worry if it looks like they aren’t all coated well with the masala.
It would taste good in the end. Leave this mixture for 10 minutes if you want.
Line a large baking tray or 2 regular sized baking tray with aluminium foil. Then spray the foil nicely with oil.
Then arrange all the coated okra slices in a single layer on the baking sheet. Bake at 400 F degrees (pre-heat for 15 minutes at least) for 20 to 22 minutes until brown and crisp.
Then remove tray from oven and let it sit for 5 more minutes.
Sprinkle salt all over and stir. Transfer to serving plate, you can squeeze lemon juice or sprinkle some more chaat masala.
Serve kurkuri bhindi as an appetizer or a side to any Indian meal.
If you’ve tried this Kurkuri Bhindi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Kurkuri Bhindi (Baked)
Ingredients
- 250 grams okra 20-22 okras, choose long slender ones
- 2.5 tablespoons besan gram flour
- 1 tablespoon rice flour
- 1/2 teaspoon garam masala
- 1/2 teaspoon ajwain carom seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon chaat masala
- 1/8 teaspoon red chili powder or adjust to taste
- 1.5 tablespoons mustard oil
- salt to taste
- lemon juice to taste
Instructions
- Make sure to choose long slender okra for this recipe. Wash the okra and then and pat dry each okra with a paper towel. This is important. Once dried, cut each okra into 4 pieces. If your okra is small, you may cut them into 2 pieces. You may also remove the seeds from the okra, I keep them as such.
- Now to a large bowl add all the cut okra slices. Then add in besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red chili powder.
- Then add the mustard oil. Toss everything together. I mix everything using my hands. Rub each okra slice with the masala and oil using your hand. And don't worry if it looks like they aren't all coated well with the masala. It would taste good in the end. Leave this mixture for 10 minutes if you want. I usually bake straight away.
- Line a large baking tray or 2 regular sized baking tray with aluminium foil. Then spray the foil nicely with oil.
- Then arrange all the coated okra slices in a single layer on the baking sheet. Bake at 400 F degrees (pre-heat for 15 minutes at least) for 20 to 22 minutes until brown and crisp.
- Then remove tray from oven and let it sit for 5 more minutes. Sprinkle salt all over and stir.
- Transfer to serving plate, you can squeeze lemon juice or sprinkle some more chaat masala. Serve kurkuri bhindi as an appetizer or a side to any Indian meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i store seasoned bhindi with salt and masalas, but not air fried for one day in refrigerator and cook next day?
my only concern would be that bhindi will release moisture while sitting in the refrigerator and that might result in a not so crispy bhindi
Can you give directions for an air fryer 🙏
I would try 350 F for 10 to 12 minutes, flip once in between and keep an eye since every air fryer is different.
Amazing recipe!!
glad to know!
My whole family enjoyed it!! Love the taste. Thanks for sharing.
welcome Vani!
I am reading that mustard oil is banned for consumption in the US. is this correct? I have not tried to find any but I see it on Amazon for hair and skin. If I can’t find any for consumption, can I use olive oil or vegetable oil? if so, should I maybe add a bit of mustard powder for flavor? thanks
yes use vegetable oil or olive oil
Very tasty and crispy. Can you baje it in a microwave and for how many minutes
Asha D’Souza
sorry you can’t make it this crispy in microwave
Thanks Manali. Can I skip rice flour?
use cornstarch then
This recipe works like magic. Thanks for sharing such a healthy, crisp ladies finger recipe.
Hi Mamali,
I am planning to make this recipe for a party.Have you tried making them a day before? Do they remain crispy next day?
Thanks
Pooja they don’t remain as crispy the next day, best when freshly baked
Is oven baked bhindi has same crisp as air fried bhindi?
These are super crispy, like they break into two type crispy. I don’t have air fryer so don’t know
I tried it today and they turned out super yum! They tasted like something that I’ve had in a very good restaurant in Delhi. I’m lucky to find bhindi in Germany and then this recipe 🙂 🙂
I accidentally cut the bhindi in rings
Will it still taste kurkuri?
it should be okay although baking timing may vary
can we bake it on baking sheet instead of aluminum foil as i dont have it handy.
you can but they might burn so keep an eye
Can I substitute besan flour with something else? My son is allergic to it.
rice flour?
Hi, can I shallow fry these kurkuri bhindis?
sure
Will try it soon..my daughter shared this recipe..she loved it and wants me to also try it . Thanks
hope you like it too!
Can i use air fryer instead of oven …for this recipe ??
sure! I don’t have an air fryer so can’t tell you the time and temperature.
This was fantastic! My two little picky eaters loved it!
Thanks a ton for this easy and yummy recipe. I tried it this evening and all of us are very happy with the way it turned out. I was pleasantly surprised to see my husband, who almost never eats bhindi, reach out to the plate to have some more. I’m looking forward to trying the bitter gourd version too ( in an attempt to get him to like it) ?
Turned very very nice
Followed all steps
Dont place too close to ceoling heater if any in the oven
Made this today and it turned out really good! But it wasn’t crispy. Should I bake it longer?
I am not sure Rinku, it might be your oven. These come out really crispy but yeah if your oven temperature is off then maybe it needs more time.
Hello.
Have you tried adding all the spices and then freezing to cook later?
no I have not
Hi
The temperature mentioned for baking is for a fan assisted oven or without the fan?
Thanks
Sorry I am not aware of with fan or without fan ovens. It’s made in just a regular oven which is in every kitchen here in the US.
The baked okra kurkure looks better.
Have a doubt, nowadays I hear use of aluminum foil for baking is not good. What do you say?
hmm I am not sure Pratibha..I don’t use it all the time but for this recipe it works and I think its okay to use sometimes..
Just wondering … is it possible to make this with frozen Bhindi? My BH loves crispy okras but hard to get fresh where I live!
maybe you can try…I would probably place the okra between 2-3 thick sheet of paper towel ..so that if there’s any ice formation it dries out…I would leave for 1-2 hours or so and then make the recipe as instructed. But most of the frozen okra is cut so then you won’t get these long slices.
That’s an amazing recipe, I didn’t know it’s possible to make non-fried bhindi fries! Thanks for sharing, Manali.