Kurkuri Bhindi (Baked)

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.

Kurkuri Bhindi arrange in a blue plate with a bowl of tomato ketchup and lemon wedge

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.

Baked Kurkuri Bhindi being dipped in a bowl of tomato ketchup

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.

black tray with okra, some whole and some cut into slices

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.

sliced okra with a bowl with spices like turmeric, garam masala, 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.

okra slices coated with Indian spices in a bowl

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.

okra slices lined in a single layer on a baking tray

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.

Oven Baked Kurkuri Bhindi served in a blue plate with a bowl of tomato ketchup

If you’ve tried this Kurkuri Bhindi Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Kurkuri Bhindi (Baked)

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.

Kurkuri Bhindi arrange in a blue plate with a bowl of tomato ketchup and lemon wedge
Course Appetizer
Cuisine Indian
Keyword kurkuri bhindi
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 4
Calories: 98 kcal
Author: Manali
5 from 2 votes
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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

  1. 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.

  2. 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.

  3. 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.

  4. Line a large baking tray or 2 regular sized baking tray with aluminium foil. Then spray the foil nicely with oil.

  5. 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.

  6. Then remove tray from oven and let it sit for 5 more minutes. Sprinkle salt all over and stir. 

  7. 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.

Recipe Notes

If you want to deep fry, simple follow all the steps as it is. Also add the salt along with all the spices. Let the bhindi sit for 10 to 15 minutes after it's marinated. Then heat 3-4 tablespoons of oil on high heat in a wok/kadai. Fry okra slices in batches until browned and crisp. 

Nutrition Facts
Kurkuri Bhindi (Baked)
Amount Per Serving
Calories 98 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 8mg 0%
Potassium 226mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 1g
Protein 2g 4%
Vitamin A 9.3%
Vitamin C 17.4%
Calcium 5.1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

7 thoughts on “Kurkuri Bhindi (Baked)


  1. Just wondering … is it possible to make this with frozen Bhindi? My BH loves crispy okras but hard to get fresh where I live!

    1. 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.

  2. 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?

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