Baked Kurkuri Bhindi is even better than the fried version. It’s definitely more crispy, crunchy and packed with masala, but without all the extra oil and greasiness. Thats a win right?
There are over 350 recipes on this website and truly, this is one my favourites.
When I think of kurkuri bhindi, I’m thinking every sliver of bhindi has to be crisp and crunchy. There is no room for sogginess. And there has to be enough masala in every bite. There should be a thin coating so that you can still taste the bhindi. Thats a lot of conditions. And this baked kurkuri bhindi ticks of all those boxes!
I’m sure there are going to be a lot of skeptics here. Because how do you achieve that crispness without deep frying? Will the oven really do this?
OMG totally yes! You can totally get the crunch on kurkuri bhindi without frying and its super legit.
This is a really simple, ten ingredient recipe. Here’s how to achieve the best kurkuri bhindi in the oven:
- Slice the bhindi lengthwise and make those slices thin. The thinner the slices the faster they’ll crisp up and remain crisp
- You’ll need besan (chickpea flour) and cornflour for the coating. Together these two form a coating that not too thick, and once baked, stays crisp for a while
- Stay patient. Unlike fried bhindi, this takes approx 35 minutes in the oven. But the result is absolutely amazing! And this stores well for an hour or so, so you can make this ahead.
Seriously, doesn’t that call your name?
If you’ve always been scared of bhindi/okra and its sliminess, check out this tutorial about how to cook okra so that its not slimy.
More Indian Vegetarian Mains
- Veg Korma Curry
- Aloo Gobi Masala
- Dal Makhani
- Cauliflower Chickpea Coconut Curry
- Chana Masala
- Baingan Bharta
- Paneer Butter Masala
- Palak Paneer
Watch Baked Kurkuri Bhindi Recipe Video
Baked Kurkuri Bhindi
- 300 grams Bhindi
- 2 tablespoon Besan
- 1 1/2 tablespoon Corn Flour
- 1/2 teaspoon Cumin Powder roasted
- 1 teaspoon Chilli Powder
- 2 tablespoon Ginger Garlic paste
- 2 tablespoon Oil
- 2 teaspoon Lemon Juice
- 1 teaspoon Chaat Masala
- 1 teaspoon Salt
- Wash all the bhindi and pat dry on a kitchen towel. Snip off both ends and slice each bhindi into 4 lengthwise so that you get thin shards.
- Preheat oven to 200 C.
- In a bowl, mix together besan, cornflour, cumin powder, chilli powder, ginger garlic paste, oil and lemon juice to make a smooth paste. Add the bhindi to this and toss with your hands till the paste coats the bhindi.
- Line one or two baking trays with aluminium foil and spread all the bhindi out on the trays.
- Brush with oil, and bake in a preheated oven at 200 degrees centigrade for 30-35 minutes, turning once in between till they are crisp and golden brown.
- Take the tray out of the oven and let rest for 5-7 minutes. Sprinkle with chaat masala. Serve as a side dish or as an appetizer.
- Slice the bhindi thinly lengthwise
- Make sure to spread the bhindi out well so that it doesn't overlap. This helps it bake evenly.