This crispy besan okra delivers authentic kurkuri bhindi texture without deep frying in just 40 minutes . The chickpea flour coating creates a golden, crunchy crust while adding protein and fiber. A quick okra besan side dish perfect for busy weeknights when you want Indian style besan okra with minimal effort and maximum crunch.
Jump to:
Why Make This Recipe
This recipe takes the basic baked okra and adds besan (chickpea flour) for authentic kurkuri bhindi texture without heating up a pot of oil.
Traditional kurkuri bhindi requires deep frying, but this healthy kurkuri bhindi achieves the same crispy besan coating with just 1 teaspoon oil. The besan coated okra crisps up as moisture releases during baking, creating a golden crust that rivals any besan bhindi restaurant style version.
Nutrition highlights per serving:
- 200 calories
- 10g protein
- 10g fiber
- 6g fat
This protein rich okra besan recipe adds extra nutrition from chickpea flour, making it a high protein bhindi recipe that satisfies.
Key Ingredients
Frozen okra: Use cut okra, not whole pods. Keep frozen until ready to season. The frozen surface helps the oil and spices stick better before adding besan.
Besan (chickpea flour): The star ingredient that creates the crispy coating. Use fresh besan for best results since old besan can taste bitter. Three tablespoons is enough to coat half a pound of okra without clumping.
Oil: 1 teaspoon oil helps the besan adhere and crisp up during baking. Peanut oil or any neutral oil works well. This minimal amount is enough to help the chickpea flour okra coating crisp without making it greasy.
Chili powder and salt: Simple seasonings that complement the nutty besan flavor. Add to the okra before the besan so they distribute evenly.
Smart Shopping Tips
- Buy store brand frozen cut okra to save 30 to 40% compared to name brands
- Look for besan in the Indian grocery aisle or international section
- Store besan in an airtight container in a cool place to keep it fresh
- One bag of frozen okra plus 3 tablespoon besan serves 1 to 2 people
- Stock up when frozen okra is on sale since it lasts 8 to 12 months in freezer
Instructions
This easy kurkuri bhindi recipe uses a unique tossing technique to ensure even besan coating as the roasted okra besan releases moisture.
- Season okra with oil and spices: Add frozen okra to a bowl. Drizzle with oil, add chili powder and salt. Toss to coat evenly.
- Add besan coating: Sprinkle besan over the seasoned okra and toss. If besan looks uncoated, that's okay. It will adhere during baking.
- Arrange on pan: Spread okra in a single layer on a lined sheet pan. Don't overlap pieces. Bake at 425°F for 10 minutes.
- Toss and continue baking: Remove pan after 10 min and toss okra to evenly distribute the besan coating. Return to oven for 15 minutes. Toss again, then bake final 15 minutes until crispy and golden.
For complete step by step instructions with exact measurements, see the recipe card below.
Pro Tips
- Don't thaw the okra. Frozen okra goes straight from bag to bowl.
- Mix order matters: Add oil and spices first, mix, then add besan last. This helps besan stick better.
- Toss at 10 and 25 minutes to redistribute the besan coating evenly.
- Oven note: Many ovens don't hold consistent temperatures. If your oven runs hot, check at 30 minutes as your okra may be done early.
How to Serve This Recipe
Serve this baked besan okra as part of a balanced thali. The North Indian besan coating pairs perfectly with:
High Protein Rice Thali
- High Protein Rice
- Tomato Pappu (dal)
- Baked Besan Okra (this recipe)
Nutrition totals:
Calories: 354cal | Protein: 17g | Fiber: 13g per thali
| Recipe Name | Serving Size | Calories | Protein (g) | Fiber (g) | Fat (g) | Carbs (g) |
|---|---|---|---|---|---|---|
| Tomato Pappu | 1cup (~110 g of cooked dal) | 154 | 7 | 3 | 3 | 26 |
| Baked Besan Okra | 1serving (150g) | 200 | 10 | 10 | 6 | 32 |
| Total | - | 354 | 17 | 13 | 9 | 58 |
The crispy besan okra adds authentic kurkuri bhindi texture without the oil of deep frying. Try it alongside any dal, sambar, or curry for a complete meal.
Related Okra Variations
Explore the complete okra series:
- Baked Frozen Okra (base recipe)
- Frozen Okra with Onions (roasted onions)
- Okra with Garlic Podi (South Indian podi coating)
- Yogurt Okra (creamy version)
Each variation builds on the same simple baking method with different flavor profiles.
Freezing & Storage Strategy
Refrigerator: Store leftovers in an airtight container for up to 5 days. The besan coating may soften slightly but flavor remains good. For large batches, divide into two containers and only open the second one after finishing the first.
Reheating: Oven or air fryer besan okra reheats best at 400°F for 5 to 7 minutes to restore crispness. Microwave works for quick reheating but the crispy bhindi with besan coating won't be as crunchy.
Best enjoyed: Fresh from the oven when besan coating is hot and crunchy.
Meal prep tip: Double the recipe using two sheet pans to prepare multiple servings at once for the week ahead.
FAQs
Besan is chickpea flour, a staple in Indian cooking made from ground dried chickpeas. It's naturally gluten free, high in protein, and creates a crunchy chickpea flour okra coating when baked. You can find it in Indian grocery stores or the international aisle of most supermarkets.
This is normal. Frozen okra has a dry surface, so besan won't stick immediately. As okra bakes, it releases moisture which helps the besan adhere. Tossing at 10 and 25 minutes redistributes the coating evenly.
Yes, but fresh okra must be completely dry to prevent sliminess. Frozen okra is actually easier since the cold surface helps seasonings stick and high heat baking prevents slime.
Three common causes: you thawed the okra before baking, the oven temperature was too low, or pieces were overlapping on the pan. High heat and air circulation are essential for crispy, non slimy okra.
Yes! Try besan okra with turmeric (¼ tsp), garam masala, or amchur (dried mango powder) for extra flavor. Ajwain (carom seeds) is also traditional in besan coated vegetables. Some prefer spicy besan bhindi with extra chili powder.
Nutrition Breakdown
1serving (150g) of Baked Besan Okra contains 200kcal with 10g of protein, 10g of fiber, and 32g of carbs. The chickpea flour okra protein boost makes this a vegan crispy okra besan option that's more nutritious than plain baked okra.
Final Thoughts
This baked besan okra proves you can make crispy besan okra without deep frying. The besan bhindi recipe crisps up beautifully in the oven, adding protein while delivering that satisfying kurkuri bhindi crunch. Five ingredients, one sheet pan, and 40 minutes is all you need for besan bhindi restaurant style texture at home.
Have you tried how to make crispy besan bhindi before? What's your favorite way to make kurkuri bhindi?
Baked Besan Okra
Equipment
- 1 Sheet pan lined with silicone mat
- 1 Mixing bowl large
- 1 Oven preheated to 425°F (220°C)
Ingredients
For Baked Besan Okra:
- ½ lb (227 g) frozen okra - do not thaw
- 1 teaspoon (10 g) peanut oil - peanut or any neutral oil
- ½ teaspoon (2 g) chili powder - or red chili flakes
- ½ teaspoon (3 g) salt - adjust to taste
- 3 tablespoon (27 g) besan powder - chickpea flour
Instructions
Preparation:
- Preheat your oven to 425°F (220°C). Line a sheet pan with a silicone mat for easy cleanup.
- Add ½ lb frozen okra to a large mixing bowl. Drizzle with 1 teaspoon peanut oil, add ½ teaspoon chili powder and ½ teaspoon salt. Toss to coat evenly.
- Sprinkle 3 tablespoon besan powder over the seasoned okra and toss to coat. If besan looks uncoated, that's okay. As okra cooks, it releases moisture which helps besan adhere.
Baking:
- Spread the besan-coated okra in a single layer on the prepared sheet pan. Make sure the pieces are not overlapping for maximum crispiness and to allow the besan coating to crisp up evenly.
- Bake for 10 minutes. Remove pan and toss okra to evenly distribute the besan coating.
- Return to oven and bake for 15 minutes. Remove pan and toss okra again.
- Return to oven and bake for a final 15 minutes until crispy and golden.
- Remove from oven and serve immediately while hot and crispy. The crunchy besan coating delivers authentic kurkuri bhindi texture without any deep frying.
Leave a Reply