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    Home » gluten free

    Bhindi Zunka (Okra cooked with chickpea flour and spices) Vegan, glutenfree. and more Liebster love

    Published: Oct 27, 2011 · Modified: Aug 21, 2018 by Richa 51 Comments

    Jump to Recipe   Print Recipe

    Bhindi Zunka (Okra cooked with chickpea flour and spices). Delicious, crispy okra that makes a great snack or appetizer. Vegan and Gluten Free Recipe. Jump to Recipe

    Bhindi Zunka (Okra cooked with chickpea flour and spices). Delicious, crispy okra that makes a great snack or appetizer. Vegan and Gluten Free Recipe. #glutenfree #veganricha #vegan

    Okra is one of those gooey vegetables, that can easily put me off. Though hubbs is an avid fan, he does not like the gooeyness too. I try to make it as slime free as possible. There is always an option of deep frying it, but I dont really deep fry anything unless really needed.


    My earlier post a simple Crisp Okra with indian pickle spices(Achcari Bhindi) was a big hit. The achari bhindi was a crisp okra pan fried with some sweet and sour spices.
     
     
    This dish is okra(Bhindi) with Zunka. Zunka is a spicy Chickpea flour preparation, usually made in Maharashtra state in India and served with Bhakri, a hard flat bread made of Sorghum, millet, wheat and other grain combinations. Zunka is usually made of roasted chickpea flour, cooked in some spices like Ajwain(carom seeds) or fennel seeds(saunf) and onions and/or tomatoes.

    Fresh or frozen Okra can usually be found at Indian stores or Asian supermarkets. frozen okra gets gooeyer, but can be crisped up with longer cooking time in open pan.

    Bhindi Zunka in a dark bowl on a wooden chopping board
    Print Recipe
    5 from 3 votes

    Bhindi Zunka (Okra Cooked With Chickpea Flour and Spices) Vegan Gluten Free

    Bhindi Zunka (Okra cooked with chickpea flour and spices). Delicious, crispy okra that makes a great snack or appetizer. Vegan and Gluten Free Recipe.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Appetizer, Side Dish
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: okra side dish, traditional indian recipe, vegetable side dish
    Servings: 4 servings
    Calories: 58kcal
    Author: Vegan Richa

    Ingredients

    • 3 Tablespoons chickpea flour (besan)
    • 2 cups (200 g) chopped okra
    • 1/2 teaspoon (0.5 teaspoon) cumin powder
    • 1/2 teaspoon (0.5 teaspoon) coriander powder
    • 1/4 teaspoon (0.25 teaspoon) fennel seeds
    • 1/4 teaspoon (0.25 teaspoon) turmeric powder
    • pinch of asofetida (hing) - optional, it helps add a garlicky flavor and helps with digestion
    • 2/3 teaspoon (0.67 teaspoon) salt or to taste
    • 1/2 teaspoon (0.5 teaspoon) chili flakes or red chili powder to taste
    • 2 teaspoons oil

    Instructions

    • In a pan, dry roast the chickpea flour on low-medium heat stirring every 15-30 seconds till it gives out an aroma or starts to change to a deeper color(5-7 minutes).
    • Keep the chickpea flour aside. Add oil to the pan and heat on medium heat.
    • Add in the asofetida, cumin and coriander powders and fennel seeds and mix well for a few seconds.
    • Add in the turmeric and chili flakes and mix well.
    • Add in the okra and mix well to coat. Cook partially covered on low-medium heat for 10 minutes.
    • Add half the salt and mix well and cook for another 3 to 5 minutes till okra is tender crisp done. If the okra is too slimy, cook uncovered for a bit longer.
    • Add in the roasted chickpea flour, a Tablespoon at a time, and a little more salt and mix well to coat okra. Sprinkle a few drops of water to help the chickpea flour stick to the okra(you might not need water if the okra is still gooey).
    • Cook on medium heat for 2-3 minutes, stirring every 15 seconds till the chickpea flour is clumpy and sticking to okra pieces and not dry. Adjust salt and spice if needed, mix and take off heat. You can add more chickpea flour to make a really crusty okra which makes for a fun snack.
    • Serve hot topped with chopped cilantro leaves or crushed roasted peanuts, with Roti/Naan or any Indian flat bread, and daal(lentil soup). or eat as is, as a snack!

    For Variations:

    • Add some chopped onion, cook for 2 minutes and then add okra. Use other spices like Ajwain(carom seeds) or mustard seeds. Add dried herbs like Oregano or Kasuri methi(fenugreek leaves) along wit the chickpea flour.

    Notes

    Nutritional value is based on 1 serving

    Nutrition

    Nutrition Facts
    Bhindi Zunka (Okra Cooked With Chickpea Flour and Spices) Vegan Gluten Free
    Amount Per Serving
    Calories 58 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 399mg17%
    Potassium 197mg6%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 430IU9%
    Vitamin C 11.5mg14%
    Calcium 44mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
    After the Liebster post earlier, I got another Liebster from Lacey at Mon petit chou, Hibou
    And though I covered a bunch of my new friends on my previous liebster post.. i missed a few.. I’d love to pass some love on to
    Jess at Cupcakes and Kale
    Ashlae at OhLadyCakes
    Jen at TheRAVegan
    Jesse at The happy go Lucky Vegan
     
     
     

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    Reader Interactions

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    1. Tiziana

      November 15, 2022 at 10:49 am

      5 stars
      Awesome! I had only had okra in stews before, and this was a great discovery.
      Fun fact: the combo with fennel seeds made its taste pretty similar to that of cardoons, a fond childhood memory from Sicily. Thanks as always for the great, simple recipe ❤️

      Reply
      • Vegan Richa Support

        November 16, 2022 at 9:50 am

        That is very interesting – thank you, Tiziana!

        Reply
    2. Lisa Rogers

      November 24, 2020 at 7:54 pm

      Does this recipe work well with other vegetables?

      Reply
      • Richa

        November 24, 2020 at 8:54 pm

        Yes with peppers broccoli cauliflower etc

        Reply
    3. Val

      September 24, 2020 at 4:29 pm

      5 stars
      couldn’t quite seem to get it crispy even after extra cooking time? I can’t really say if the recipe is a 3 or a 5 because I am no expert. Either way it tasted good.

      Reply
    4. Régine Bohar

      March 07, 2017 at 7:53 pm

      I made this recipe, and loved it. It was fast and delicious. I must say: you are a real magician with spices. My okra turned much darker than I see on the pictures, though, and it wasn’t crunchy. Also, it wasn’t slimy at all. Maybe the cooking temperature was too high? No matter what, this is a keeper. Thanks a million!

      Reply
    5. yummyfoodrecipesindia

      May 27, 2016 at 5:51 am

      Loved the process that you have explained in the article. It makes quite easy for me to get into steps and prepare. Thank you so much!!

      Reply
    6. moomoo

      September 25, 2014 at 11:08 pm

      My earlier comment doesn’t seem to have posted. Loved this recipe & will make again tonight! Thank you so much for sharing.

      Reply
    7. pretzel

      September 25, 2014 at 11:00 pm

      Thanks for this wonderful recipe! I made it with fresh okra and ate it all as is because I couldn’t wait to chop cilantro! No one else here will eat okra but with this recipe it is truly their loss and my gain. Am going to make again tomorrow or tonight with the onion and this time pre-chop my cilantro to try it that way.

      Love this combination of spices and probably will try increasing the amount of each one (same delicious ratio, tho’) a bit for my spice loving tastes. My hing was stale so I included two cloves of chopped garlic in my pan. I admit I never thought to use ground fennel in my Indian-style food (still learning) and am SO glad I trusted your excellent taste judgment — it gave another dimension to my typical spice mix and did not give an overt fennel flavor.

      Reply
    8. Melissa

      June 05, 2014 at 5:41 pm

      Another great recipe! Thanks, Richa!

      Reply
    9. Melissa

      June 05, 2014 at 5:33 pm

      another great recipe! Thanks, Richa!

      Reply
    10. Dollie Solanki

      May 30, 2014 at 4:31 am

      Everyone in my family loves bhindi/okra, esp the kids. I’m trying out this recipe for lunch today coz it sounds so yumm 🙂

      Reply
    11. Anonymous

      May 29, 2014 at 6:31 pm

      Is there another type of flour you could use?

      Reply
      • Richa

        May 29, 2014 at 8:19 pm

        any other bean or pea flour should work. or maybe oat flour

        Reply
    12. Richa

      November 22, 2011 at 2:59 am

      Thank you for trying it Never three much! am so glad u all liked it!

      Reply
    13. never three much!

      November 21, 2011 at 2:03 am

      Made this tonight for an appetizer, it turned out delicious! Thanks for the recipe!!

      Reply
    14. The 21st Century Housewife©

      November 03, 2011 at 4:07 pm

      This looks delicious. I have never eaten or cooked with okra before, but I love what you have done with it here. Thank you for sharing this very interesting post with the Gallery of Favorites.

      Reply
    15. escribble

      November 01, 2011 at 6:15 pm

      Mmmm… I love okras! Never thought of making it using chickpea flour. That looks yummy 🙂

      Kiran @ KiranTarun.com

      Reply
    16. Richa

      October 31, 2011 at 2:34 am

      Thanks for the Liebster Scissors and spice! xoxo

      Thanks Ashlae! i love love yr creations!

      Thanks Elsa.. hope u like it!

      Reply
    17. Richa

      October 31, 2011 at 2:33 am

      Thanks Hannah.. theres a couple more ways i make okra!

      Thanks Kankana.. i hear u..

      Reply
    18. Elsa

      October 30, 2011 at 11:39 am

      Great use for chickpea flour! I make karentika with my chickpea flour and that’s pretty much it. I look forward to having another use for it.

      Reply
    19. Ashlae

      October 29, 2011 at 5:08 am

      This looks so incredibly delicious. And I am going to try my hardest to make it tomorrow night.

      Also, thank you for your sweet words – they always make my day!

      Reply
    20. Scissors and Spice

      October 29, 2011 at 4:54 am

      I nominated you for a Liebster award!

      Reply
    21. Sunshine And Smile

      October 29, 2011 at 2:12 am

      I don’t like okra but something like that stir fried .. i would love!

      Reply
    22. bittersweetblog

      October 29, 2011 at 12:44 am

      Fantastic! I always cook okra the same way (stewed with tomatoes and onions + curry powder) so this sounds like a tasty change of pace.

      Reply
    23. Richa

      October 29, 2011 at 12:25 am

      Thats awesome Krithi! Thanks for making it! looks like u all loved it!

      Reply
    24. Krithi's Kitchen

      October 28, 2011 at 10:12 pm

      Richa, tried ur recipe.. check out..
      https://krithiskitchen.blogspot.com/2011/10/bhindi-zunka-spiced-okra-with-chick-pea.html

      Reply
    25. Richa

      October 28, 2011 at 5:48 pm

      Thanks savannah.. u should give okra a try.. no worries if u dont like it:)

      Thanks Arati.. i’ll try it with some soy yogurt!

      Thanks Kumudha! hope u try some!

      Thanks Bobbie. let me know when u do!!

      Reply
    26. Bobbie {thevegancrew}

      October 28, 2011 at 5:05 pm

      I love okra, but I’ve never cooked with it myself. This will definitely be added to my must-make list!

      Reply
    27. Kumudha

      October 28, 2011 at 6:17 am

      I recently discovered your blog. It’s a treat to my soul. I’m so happy to see so many vegan sweets of India.

      Thank again!

      Reply
    28. arati kadav

      October 28, 2011 at 5:09 am

      cool! I add a little youghurt (1 spoon) and grated ginger to it as well.

      Reply
    29. inhergrace

      October 28, 2011 at 5:04 am

      Bhindi! I never knew what it was before. This is fascinating. Not sure I want to eat it. Looks kind of tempting in a “Want to try but not sure” way. I’ve never had okra so I’d have to try it. Always wanted to try it. Next time its in season I’ll get some! I love how you make me think of food in a totally different light. Hope all is well & your visit is great. Love!

      Reply
    30. Richa

      October 28, 2011 at 4:56 am

      Thanks Jay, Aipi and Kalyani! have an amazing day!

      Reply
    31. Richa

      October 28, 2011 at 4:55 am

      Thank you Jesse and Jess. Do let me know when u try it!

      Thanks Neha.

      thanks Jen.

      Reply
    32. Kalyani's Platter

      October 28, 2011 at 3:27 am

      interesting and delicious way of doing okra ……

      Reply
    33. aipi

      October 28, 2011 at 12:45 am

      This has been one of my most fav okra recipes which i have long forgotten, thanks for the beautiful reminder 🙂
      USMasala

      Reply
    34. Jay

      October 27, 2011 at 11:40 pm

      awesome dish…absolutely mouthwatering recipe..;P
      Tasty Appetite

      Reply
    35. theravegan

      October 27, 2011 at 8:16 pm

      Thanks for the blog love! I’m the only one here who will eat okra but this looks fabulous!!

      Reply
    36. Neha

      October 27, 2011 at 8:06 pm

      Okra looksyummy…

      Reply
    37. jess

      October 27, 2011 at 7:30 pm

      this okra looks amazing! we rarely see it fresh at the grocers around here, but i know where i can find it frozen. that might lead to mega goo, but i’m going to give a try!

      and thankyou richa for the blog love! xo

      Reply
    38. Jesse

      October 27, 2011 at 7:23 pm

      I’m a big fan of okra – once it’s cooked really well and loses the stickiness. I love the added chickpea flour and spices – I’ll definitely try this!

      Reply
    39. Richa

      October 27, 2011 at 7:08 pm

      Thank you Shaheen.

      Thanks for the bookmark Krithi!

      Reply
    40. Krithi's Kitchen

      October 27, 2011 at 3:12 pm

      Bookmarked right away.. another interesting way to make okra!
      Krithi’s Kitchen
      Event: Serve It – Festival Potluck

      Reply
    41. Shaheen

      October 27, 2011 at 2:29 pm

      Okra can be quite sticky and off putting for some, but coated in crip besan flour it is transformed into something really delicious.

      Reply

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