Go Back
–+ servings

Baked Besan Okra

This crispy besan okra delivers kurkuri bhindi texture without deep frying in just 40 minutes. The chickpea flour coating creates a golden, crunchy crust while adding protein and fiber. Perfect for those who love crispy okra but want a healthier baked version with all the taste and texture of restaurant style kurkuri bhindi.
No ratings yet
Print Recipe Pin Recipe Start Cooking
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 1 serving (150g)
Calories 200 kcal
Protein10 g
Fiber10 g
Fat6 g
Carbohydrates32 g

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.
    Hands mixing frozen okra with oil and chili powder using wooden spoon in metal bowl
  • 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.
    Besan chickpea flour sprinkled over seasoned okra in metal bowl with wooden spoon

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.
    Besan coated okra pieces spread in single layer on silicone mat lined sheet pan before baking
  • Bake for 10 minutes. Remove pan and toss okra to evenly distribute the besan coating.
    Wooden spoon tossing baked besan okra on sheet pan to evenly distribute 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.
    Hand holding single piece of crispy baked besan okra showing golden orange chickpea flour coating texture
  • Remove from oven and serve immediately while hot and crispy. The crunchy besan coating delivers authentic kurkuri bhindi texture without any deep frying.

Notes

Mix Order Matters: Add oil and spices to okra first, mix well. Then add besan last. This helps besan stick better.
Uncoated Besan is Normal: If besan looks uncoated initially, that's okay. As okra cooks, it releases moisture which helps besan adhere. Tossing at 10 minutes and 25 minutes distributes the coating evenly.
Besan Quality: Use fresh besan (chickpea flour) for best results. Old besan can taste bitter. Store besan in airtight container in cool place.
Oil Amount: 1 teaspoon oil is enough to help besan stick and crisp up. More oil makes it greasy, no oil won't crisp the besan properly.
Storage: Best enjoyed fresh and crispy. Besan coating softens when stored. Reheat in oven or air fryer at 400°F for 5 to 7 minutes to restore crunch.

NUTRITION

Nutrition Facts
Baked Besan Okra
Serving Size
 
1 serving (150g)
Amount per Serving
Calories
200
% Daily Value*
Protein
 
10
g
20
%
Carbohydrates
 
32
g
11
%
Fiber
 
10
g
42
%
Sugar
 
8
g
9
%
Fat
 
6
g
9
%
Potassium
 
210
mg
6
%
Sodium
 
1210
mg
53
%
Vitamin D
 
0
µg
0
%
Calcium
 
28
mg
3
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Made this recipe?Meals are better when they're shared. Tag @ThaliMethod on Insta or Tiktok or use hashtag #ThaliMethod so we can all enjoy it! or send it to a friend!