22 Baked Popcorn Okra. Okra / Bhindi coated in chickpea flour batter, tossed in spiced breadcrumbs and baked until crunchy crisp. Vegan Recipe, can be gluten-free and oil-free. Pin this Recipe.
You know what tastes amazing breaded and crisped. I think everything! Lets bread some okra today.
Chop up some okra in bite size pieces. Make a batter of chickpea flour and water or use other flour of choice. Make the breading with chipotle pepper, cumin, nutritional yeast or use other blends like cajun, garam masala, southern fried spice or blackening spice blend. Dip the okra in the batter, remove using a slotted spoon, coat in breadcrumb mixture and bake. Done! I think I just might start to like okra when all crisped up this way. I think green beans might be fun to bread too. Have you tried breading brussels sprouts?
More okra and some breaded recipes from the blog
- Okra in tamarind coconut sauce
- Bhindi Zunka – Okra crusted with chickpea flour and spices.
- Okra and Onion Stir fry
- Breaded Tofu Strips
- Crispy spicy Cauliflower.
Prepare your breading station. Make the chickpea batter. in another bowl, mix the breadcrumbs and spices.
Toss in chickpea batter then toss in breadcrumb mixture.
Place on baking sheet and bake until crisp.
Cool slightly and serve with ketchup, chutneys, ranch or other sauce of choice. 
Baked Popcorn Okra
Ingredients
- 1.5 to 2 cups (150 to 200 g) chopped okra
Batter:
- 1/3 cup (40 g) chickpea flour you might need an additional tbsp if using besan
- 1/2 cup (125 ml) water
- 1/4 tsp (0.25 tsp) garlic
- 1/4 tsp (0.25 tsp) salt
- 1 tsp oil
Breading:
- 1 cup (108 g) breadcrumbs use gf breadcrumbs or cornmeal to make glunte-free
- 1.5 tbsp nutritional yeast
- 1/2 tsp (0.5 tsp) chipotle pepper powder
- 1/4 tsp (0.25 tsp) ground cumin
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) turmeric optional
- 1/2 tsp (0.5 tsp) garlic
- 1/4 tsp (0.25 tsp) onion powder
- 1/2 tsp (0.5 tsp) oregano
- 1/2 tsp (0.5 tsp) salt
Instructions
- Chop the okra. In a bowl mix the batter ingredients. It should be the consistency of thick buttermilk. Add a few tsp more water or flour if needed.
- In another bowl, mix all the breading ingredients well. Preheat the oven to 425 degrees F / 220ºc.
- Add chopped okra, a half cup at a time into the batter bowl, remove using slotted spoon, tap to drop the excess batter, Transfer to breading bowl. Move the pieces around to coat, transfer to baking sheet. I put a lid on the breading bowl and move it around. This works if you ensure that there is not too much excess batter on the okra pieces. Repeat for all the okra.
- Spray oil on the breaded okra. Bake at 425 degrees F / 220ºc for 20 to 23 minutes or until golden.Serve warm with chutneys, ketchup or sauces of choice! or add to salads or dal bowls.
Notes
Nutrition
Jane Reinsel says
March 27, 2016 at 3:49 pmCan you use frozen okra? I rarely find fresh. If so, any changes to the recipe? Do I thaw it first? Does it change the bake time? Thanks, it looks amazing.
Richa says
March 27, 2016 at 6:26 pmHi Jane, you might need to add 2-3 mins to the bake time as the frozen okra will have a bit more moisture. Thaw the okra slightly and then use, so the moisture on the okra will get used in the coating and not release later during baking. Let me know how it turns out, since i haven’t tried this particular recipe with frozen.
Feroza says
March 28, 2016 at 8:55 amWhat is the difference between chickpea flour & basen? Thanks.
Richa says
March 28, 2016 at 9:13 amChickpea flour in the US is generally ground white chickpeas, while Besan is ground Brown chickpeas (Kala chana or chana dal). Besan is also ground finer than chickpea flour. Because of these differences, chickpea flour generally makes a thicker batter and needs more water to achieve the similar consistency as besan batter if the recipe was written with besan. The reverse applies to recipes written with chickpea flour. In general this does not matter much and both can be used interchangeably in recipes. However, if used in baking keep this in mind to adjust the liquid.
Val says
March 28, 2016 at 9:32 amCan I use a different flour if I don’t have chickpea flour?
Richa says
March 28, 2016 at 9:55 amYes you can use white or whole wheat flour.
demeter | beaming baker says
March 28, 2016 at 11:37 amOmigosh, Popcorn Okra is one of the best ideas I’ve ever heard of… like ever! It’s really awesome that you made these baked too–less guilt and all of that. I’ve never tried breading brussels sprouts, but I’ve done cauliflower, tofu, oreos… well, this list could be long and embarrassing. Haha. Thanks for sharing this delightfully crispy recipe. Now I’m off to get a gallon or two of dip…
Richa says
March 28, 2016 at 12:01 pm😀 yes i have breaded cauliflower and tofu too. oreos, ha, now that would be fun 🙂
Jan Srinivasan says
March 28, 2016 at 12:16 pmApiecalypse, a vegan eatery in Toronto ,makes a fantastic version of jalapeno poppers.I might replicate that at home, using this recipe.
Thank you!
Ann says
March 29, 2016 at 3:32 pmLooks yummy! When you say garlic, do you mean fresh or powdered?
Richa says
March 29, 2016 at 3:45 pmpowder
Ann says
March 29, 2016 at 3:50 pmThanks!
Stephanie says
March 29, 2016 at 7:31 pmI love okra and this sounds delicious! I’ll have to try it.
shrenika says
March 30, 2016 at 11:39 amCan’t find nutritional yeast in India. Do you have any suggestions for a substitute? Or better yet, do you know of any place where I can get nutritional yeast in India? 😛
Richa says
March 30, 2016 at 11:57 amin this recipe, you can omit it, since there is enough flavor going on. Nutritional yeast is available in some selective shops in Bangalore, Mumbai, Delhi.
Cassie says
March 31, 2016 at 6:50 pmI love this idea so much. Chickpea flour will probably work so well for lending an awesome crunch and flavor!
Katrina says
January 1, 2018 at 9:25 amMade this last night. Amazing. Also covered a few potato chunks with the breading – yum. Thanks for the flavorful recipe! Happy New Year!
Richa says
January 1, 2018 at 10:31 amAwesome!
De Dee says
February 12, 2018 at 3:22 pmHow to lower sodium content in this recipe
Richa says
February 12, 2018 at 3:36 pmi just checked and there was an error in the amount of breadcrumbs used in the widget calculation. updated that and now sodium is in 600.
Judy says
August 1, 2018 at 7:43 pmThese were amazing. I ate so many I almost made myself sick.
Richa says
August 1, 2018 at 10:06 pm🙂 take a break 🙂
Bev Selby says
August 14, 2018 at 6:23 amI so much loved this recipe! I used gluten free flour and skipped the oil in the batter. I did spray olive oil sparingly over the okra before using my air fryer! It was so delicious! My family devoured it!
Thom says
August 15, 2018 at 6:37 amIf folks have been raised vegan, they may not know what thick buttermilk is like.
Richa says
August 15, 2018 at 11:41 amthick milk or thin cashew cream consistency
Faye says
December 19, 2018 at 7:44 amI made this a few weeks ago and it was amazing. I modified the recipe, because I only had smoked paprika. And since I used my smoked paprika, I deleted the oregano. I served it with a Everyone absolutely loved it. The only negative is that I keep nibbling on it until I was so full that my stomach hurt. Yes, it was that good.
Thank you for the great Popcorn Okra recipe!!
Richa says
December 19, 2018 at 10:13 amyay!
Rubytwoshoes says
September 28, 2019 at 11:48 amSuper impressed!
I have okra growing in my backyard…
The batter was amazing, the breadcrumbs stuck like a charm. My only suggestion is the batter needed more salt, otherwise the spices were right on.
I made “pancakes with the leftover batter and bread crumbs, my husband and I were in 7th heaven.
Richa says
September 28, 2019 at 12:15 pmAwesome!