Eggplant Bhajiya, Brinjal Bhajiya
by Tarla Dalal
eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with 24 amazing images.
Whether you're a vegetarian or simply looking for a new and exciting recipe to try, baingan bhajia is sure to satisfy your cravings.Learn how to make eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia |
baingan bhajia, or eggplant fritters, is a popular Indian snack or side dish renowned for its crispy exterior and soft, flavorful interior. These fritters are made by dipping slices of eggplant in a spiced chickpea flour batter and deep-frying them until golden brown. The combination of the eggplant's slightly bitter flavor with the spicy, tangy batter creates a truly addictive taste.
baingan bhajia is best served hot with a side of mint chutney or tomato ketchup. They are a perfect accompaniment to a variety of Indian meals, including rice, dal, and Roti. These fritters can also be enjoyed as a standalone snack or appetizer.
On a rainy day you can also enjoy other bhajias like Moong Dal Pakoda , Dabeli Bhajiya , Kela Bhajia or Crispy Potato Bhajias.
pro tips to eggplant bhajiya : 1. Adding a pinch of baking soda to the batter will help the fritters puff up and become even crispier. 2. Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters. 3. Soak the brinjal slices in enough water to prevent them from becoming dark.
Enjoy eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with detailed step by step photos.
Eggplant Bhajiya, Brinjal Bhajiya recipe - How to make Eggplant Bhajiya, Brinjal Bhajiya
Preparation Time: Cooking Time: Total Time:
Makes 4 serves
For Eggplant Bhajiya
1 medium sized brinjal (baingan / eggplant)
oil for deep frying
To Be Mixed Into A Batter (using 3/4 Cups Of Water)
1 cup besan (bengal gram flour)
3 tbsp rice flour (chawal ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tbsp ginger (adrak) garlic (lehsun) green chilli paste
a pinch of asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
a pinch of baking soda
salt to taste
1 tbsp hot oil
For Serving
green chutney
tomato ketchup
For eggplant bhajiya
- For eggplant bhajiya
- To make {span class="bold1"}eggplant bhajiya recipe{/span}, wash and place the brinjal on a chopping board.
- Trim both the edges of the brinjal and cut into medium sized slices. You will get approx. 24 slices.
- Soak the slices in enough water and keep aside.
- Heat the oil in a deep non-stick kadhai, dip 3 to 4 brinjal slices in the prepared batter and drop it in hot oil.
- Deep-fry them on a medium flame, till they turn golden brown in colour from all the sides.
- Drain the bhajiyas on an absorbent paper. Repeat steps 4 and 5 to make the remaining bhajiyas.
- Serve the {span class="bold1"}eggplant bhajiya{/span} immediately with green chutney and tomato ketchup.
like eggplant bhajiya recipe
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eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | then do try other bhajiya recipes also:
- pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora |
- pyaz ke pakode recipe | kanda bhaji | kanda bhajiya | onion pakora |
what is eggplant bhajiya made of?
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See the below image of list of ingredients for making eggplant bhajiya recipe.
how to make the batter
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In a deep bowl, add 1 cup besan (bengal gram flour). Gram flour acts as a binding agent, holding the sliced eggplant pieces together with the spices and herbs.
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Add 3 tbsp rice flour (chawal ka atta). Rice flour helps reduce oil absorption during frying, resulting crispy and less greasy bhajiya.
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Add 1 tsp chilli powder. Chilli powder adds a spicy kick to the baingan bhajiya recipe. It enhances the flavor profile of the dish.
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Add ¼ tsp turmeric powder (haldi). Turmeric powder is a natural yellow-orange colorant that gives the bhajiya a vibrant and appetizing hue.
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Add 1 tbsp ginger (adrak) garlic (lehsun) green chilli paste. Ginger garlic green chilli paste is a key ingredient in many Indian dishes, including baingan bhajiya. It adds a complex flavor profile to the dish, enhancing its taste and aroma.
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A pinch of asafoetida (hing).
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Add 2 tbsp finely chopped coriander (dhania). Finely chopped coriander adds a burst of freshness and a touch of aromatic flavor to baingan bhajiya.
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Add a pinches of baking soda. A pinch of baking soda in a baingan bhajiya recipe acts as a leavening agent. This means it helps the bhajiyas to become lighter, fluffier, and crispier.
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Add salt to taste.
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Add 1 tbsp hot oil. This technique helps to create a crispier and more flavorful coating for the eggplant slices when they are deep-fried.
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Add 1 cup water.
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Whisk well till lump free.
how to make eggplant bhajiya
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To make eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | wash and place the brinjal on a chopping board.
-
Trim both the edges of the brinjal.
-
Cut the brinjal into medium sized slices. You will get approx. 24 slices.
-
Soak the slices in enough water and keep aside.
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Heat the oil in a deep non-stick kadhai.
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Dip 3 to 4 brinjal slices in the prepared batter.
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Drop it in hot oil.
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Deep-fry them on a medium flame, till they turn golden brown in colour from all the sides.
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Drain the bhajiyas on an absorbent paper. Repeat steps 4 and 5 to make the remaining bhajiyas.
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Serve the eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | immediately with green chutney and tomato ketchup.
pro tips to eggplant bhajiya
-
Adding a pinch of baking soda to the batter will help the fritters puff up and become even crispier.
-
Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
-
Soak the brinjal slices in enough water to prevent them from becoming dark.
| Energy | 303 cal |
| Protein | 6.6 g |
| Carbohydrates | 23.2 g |
| Fiber | 8.3 g |
| Fat | 20.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 354.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 10.5 mg |
| Folic Acid | 61 mcg |
| Calcium | 29.6 mg |
| Iron | 1.6 mg |
| Magnesium | 45.4 mg |
| Phosphorus | 122.2 mg |
| Sodium | 21.2 mg |
| Potassium | 324 mg |
| Zinc | 0.6 mg |
This eggplant chaat is just soo easy to make, I had a lot of eggplant left and when I saw this recipe I got very happy as I was looking for a recipe that I can make when it is pouring outside and it turned out just perfect.