Aubergine Fritters | Bhaigan Bajji

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I’m not a huge fan of aubergine and same is with my family members. I like a few preparations of aubergine/brinjal but my family members always set aside the vegetable, either it’s from the curry, or from the rice preparation. I’m always in search of interesting dish which will make it interesting for every body at home to eat this veggie. I saw a beautiful fresh aubergine in the farmers market and couldn’t keep my self from buying it. Once I came back home I was in search of some yummy dish which will be liked by every one at home and at the same time not throw away the veggie.

I then landed on one of the beautiful looking aubergine dish and I loved the way aubergine looks in this dish. I was very excited to try this dish. The dish is  from one of my favorite blogger Farrukh’s. I love Farrukh’s work and she is a sweet heart as a person. Don’t forget to check out her blog.

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Here’s Aubergine Fritters | Bhaigan Bajji recipe. Recipe adapted from Farrukh’s CubesnJullienes

Ingredients:-
Aubergine Slices – 10-12nos(depends on the size of the aubergine)
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tspn
Black Pepper powder – 1/2 tspn
Lime Juice – 1 tbspn
Salt to taste
Oil for deep frying

For Batter-
Besan/chick pea flour – 1 cup
Rice flour – 1/2 cup
Chilli powder – 1/2 tspn
Turmeric powder – 1/2 tspn
Salt to taste
Coriander leaves(chopped) – 2 1/2 tbspn
Water as required

Method of preparation:-

1. Wash and clean aubergine. Slice them in 1/4 inch thickness. Keep aside.

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2. In a bowl mix to gather red chilli powder, turmeric powder, pepper powder, salt and lime juice until well combined.

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3. Rub the slices with the spice mixture and let it rest for 10-15 mins. Mean while heat oil in a deep bottomed pan.

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4. Combine all the ingredients mentioned for batter, add little water at a time and prepare a batter of medium consistency such that it coats the back of the spoon. Do not add too much water at a time.

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5. Dip the slices one by one in a batter and slide them in hot oil. Deep fry them on medium heat till golden brown and crisp. Do not fry on high flame as it will burn the fritters.

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6. Once done drain the fritters on a paper towel.

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7. Serve them hot immediately along with chutney or sauce of your choice. I served them with mint chutney and tomato sauce.

 

 

 

 

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2 Responses

  1. Yum, I love fried eggplant. This looks great!

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