Crispy Bhindi is a super easy Indian appetizer/snack made by baking Okra in the oven and then tossing it with some Indian spices. This is a completely vegan, gluten-free and healthy dish. Best part is you can add spices to taste and can create various combinations of choice. Great for kids too. You can serve it as an appetizer with some ketchup or as a snack with tea or as a side with a simple meal like Dal Chawal to add some flavor and crunch.
I had tried this dish couple of years back when I got lots of Okra and it turned out to be not so good quality one (it was prepacked and didn’t have the option of picking it). Instead of throwing it, I tried baking it over deep frying for a healthier twist and Tadaaa, it was a success. Have been making this ever since. Thought it was too simple to share but honestly we love it so much that couldn’t stop from sharing with you all. Most times simple and easy recipes are the best. This recipe tastes best when made fresh and served immediately.
If you like bhindi, you can also try this vegan Indian Sabzi – Bhindi Do Pyaza – Okra Onion Stir Fry
Now to the recipe…
20-22 Bhindi /Okra (preferably the long and slender ones)
1 tbsp oil
1/4 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1/4 tsp coriander powder
1/4 tsp red chilli powder (or to taste)
1/4 tsp cumin powder
1/4 tsp chaat masala
1/4 tsp dry mango powder (amchur) (optional)
some coriander leaves for garnishing (optional)
Preheat the oven to 400F. Line the baking tray with aluminium foil, spray it with some oil and keep aside. Wash and dry the bhindi thoroughly using a kitchen/paper towel. For each Okra, chop off the head and tail and cut it length wise into 2-4 pieces depending on the size of okra. Make sure to cut them equal i.e. 2 or 4 pieces for even cooking. I cut them into 2 for this recipe.
Transfer the cut Okra onto the lined baking sheet. Add oil, salt and pepper. Toss well so that each okra get well coated. Spread them evenly and avoid overlapping any okra. Also do not overcrowd them as that will result in them being steamed rather than turning crispy. Bake in 2 batches if required.
Bake at 400F for about 15-20 mins or until the okra has turned crispy turning it half way through (time may vary from oven to oven). Make sure not to burn the okra as it will turn bitter in taste. Remove from the oven and let it sit on the hot baking sheet for another 5 mins which will help crisp them up further. Add all the spices into a bowl – coriander powder,red chilli powder, cumin seeds powder, dry mango powder and chaat masala. Mix it and toss it with the crispy okra until every Okra is well coated. Add spice mix to your taste. Sprinkle some coriander leaves and serve.
That’s it, our healthy, gluten-free and vegan Oven Baked Crispy Bhindi – Okra is ready. Serve these as appetizer/snack on their own or with some ketchup or as a side with simple meal. Enjoy!