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+ servings
Overhead image of tan plate with fried okra stacked on top

Kurkuri Bhindi Spicy Crispy Okra

A delightfully spiced crispy okra dish is packed with Indian flavor and healthier with an easy baking guide that reduces the excess oil in the dish.
Course Appetizer
Cuisine Indian
Keyword Appetizer, Indian, Kurkuri Bhindi, Okra
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 99kcal
Author Katie Hale
Cost $


  • Cutting board
  • Chef's knives
  • Mixing bowl
  • Measuring spoons
  • Baking sheet
  • Parchment paper


  • ½ lb okra 250 g
  • tbsp chickpea flour
  • 1 tbsp rice flour
  • 1 tbsp red chili powder
  • 2 tsp garam masala
  • 2 tbsp chaat masala
  • ½-1 tsp salt to taste
  • 1 tbsp Olive oil
  • 1 tbsp lemon juice


  • Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper then set aside.
  • Clean the okra and pat dry with paper towel.
  • Once the okra has been dried, remove the top stem and then cut each okra into 4 parts vertically. If they are smaller pieces, you may cut only into 2 spears.
  • If desired, remove the seeds of the okra.
  • In a large bowl, add the sliced okra, chickpea flour, rice flour, chili powder, garam masal, chaat masala, and salt.
  • Drizzle the oil and lemon juice over the top, and toss to combine until the okra is coated nicely with the seasoning mixture.
    Okra seasoned and baked crispy
  • Spread the okra onto the prepared baking sheet in an even single layer.
  • Bake for 20 to 25 minutes until the okra is browned and crisp. You may turn the okra halfway through the cooking cycle if your oven doesn't heat evenly.
  • Serve immediately with additional lemon juice and chaat masala or chile peppers over the top.
    Overhead image of brown plate with crispy okra


Serve with fresh cilantro, lemon juice, and additional chaat masala on top. 


Calories: 99kcal | Carbohydrates: 12.5g | Protein: 3.2g | Fat: 4.5g | Saturated Fat: 0.07g | Sodium: 609mg | Fiber: 4.1g | Sugar: 2g