Crispy Baked Okra / Kurkuri Bhindi

From the moment they come out of the oven I just can’t stop munching these little crispy bhindi snacks. There’s no need to feel guilty about scoffing these little treats though. They are low in fat being oven-roasted rather than fried, with a very light gluten-free batter made from besan (gram flour), light spices and amchoor powder (green mango powder) giving a wonderful tanginess.⁣

They have a wonderful texture. Crispy on the outside but with a little of that okra gooeyness on the inside. Perfect for the Friday night munchies.

Crispy baked bhindi

Recipe by RieethaaCourse: Indian, Vegan, VegetarianCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time




  • 150 g okra or bhindi⁣

  • 1 tbsp gram flour or chickpea flour or besan⁣

  • 1/2 tsp rice flour⁣

  • 1/4 tsp garam masala⁣

  • 1/4 tsp turmeric powder

  • 1/4 tsp caraway seeds or ajwain

  • 3/4 tsp Kashmiri red chilli powder⁣

  • 1/4 tsp coriander powder⁣

  • 1 tsp amchoor powder ⁣

  • 2 pinches of bicarbonate of soda or fruit salt or Eno

  • 2 tbsp vegetable oil. I used sunflower oil.⁣

  • salt to taste


  • Slice the okra in slithers. Add the gram flour followed by rice flour and all the spices as well the bicarbonate of soda.⁣
  • Mix everything well. Pour over a drizzle of oil and mix again by hand.⁣
  • Line the oven tray with greaseproof paper and lay the slithered okra making sure they don’t touch each other⁣
  • Roast in the oven for 12-15 minutes at 180 C. Let the okra sit for 10 minutes to crisp up after roasting.⁣
  • Serve with a squeeze of lime.⁣


  • Pick okra/ bhindi that’s tender and long.
  • Make sure you leave a little space between each piece of chopped okra laid on the baking tray.
  • Keep a close eye on the oven when roasting the okra. Don’t let it go too brown. You may only need 12 minutes.
  • You can also make crispy okra by deep-frying or air-frying them. This is a low-calorie recipe for enjoying them guilt-free.

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