Crispy Baigan Bhagra
Baigan Bhagra, also known as brinjal fritters, is a delicious Indian snack made with thin slices of eggplant with a crispy dry rub. This recipe is crunchy on the outside and soft on the inside, making it a favorite for both kids and adults. Adding a small amount of sooji (semolina) to the batter gives these fritters an extra crispiness, taking their texture to the next level. Perfect for monsoon evenings, family gatherings, or as a quick side dish, Baigan Bhagra is simple, tasty, and satisfying.
Ingredients
1 medium-sized brinjals (eggplants), cut into thin round slices
1/2 cup besan (gram flour)
2 tablespoons sooji (semolina) – for extra crisp
½ teaspoon turmeric powder
1 small green chili chopped ( red chilli powder can be added too)
1 teaspoon coriander powder
½ teaspoon cumin powder
A pinch of ajwain (carom seeds) – optional for digestion
Salt to taste
2 tbsp Oil for shallow frying
Method
Prepare the brinjal slices: Wash and cut the brinjals into thin round slices. Add light cuts on surface to absorb the spice dry rub.
Make the dry rub: In a mixing bowl, add besan, sooji, turmeric, green chili, coriander powder, cumin powder, ajwain, and salt. Rub the mixture on the pieces and let it sit for 10 minutes.
Heat the oil: Place a heavy bottom frying pan on medium flame and add oil to shallow fry. Add each brinjal slice into the batter, ensuring it is coated evenly, and gently place on the pan. Fry until golden brown and crisp on both sides.
Serve hot: Remove the fritters onto a paper towel to absorb excess oil. Serve hot with green chutney, mayo, tomato ketchup, or even with rice and dal for a hearty meal.
Enjoy!
🍆 Nutritional Value (per serving, shallow-fried)
Calories: ~210 kcal
Carbohydrates: 22 g
Protein: 7 g
Fat: 9 g
Fiber: 5 g
Sodium: ~250 mg (varies with salt use)
Tips
Adding sooji makes the fritters crunchier and keeps them crispy longer.
Always fry on medium flame; high flame may burn the batter while leaving the brinjal undercooked.
You can sprinkle some chaat masala on top before serving for a tangy flavor.
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