Ingredients
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Baingan (eggplant), cut into thick round slices
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Water
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Ginger, garlic, and chili paste
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1 Tsp Dhania powder (coriander powder)
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1/2 Tsp Haldi powder (turmeric powder)
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1/2 Tsp Mirchi powder (chili powder)
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Salt to taste
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1/4 Cup Sooji (semolina)
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2 Tbsp Chawal ka atta (rice flour)
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Oil for frying and coating
About
Crispy baingan fry is a popular Indian dish made by coating sliced eggplant (baingan) with seasoned flour and frying until golden and crispy. The eggplant slices are typically seasoned with spices like turmeric, coriander, cumin, and chili powder before dredging in flour. The flour coating creates a crispy exterior while the eggplant remains tender inside. This dish is enjoyed as a side dish or snack and pairs well with rice, roti, or naan. It offers a delightful combination of textures and flavors, making it a favorite among eggplant lovers.
Steps
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1
Done
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Cut baingan into thick round slices and soak them in water for some time to prevent discoloration. |
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2
Done
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Remove the slices from water and pat them dry. Make cuts on both sides of the baingan slices. |
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3
Done
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Prepare masala by mixing 1 teaspoon ginger, garlic, and chili paste with dhania powder, haldi powder, mirchi powder, and salt. |
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4
Done
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Spread the masala on both sides of the baingan slices. |
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5
Done
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For the dry coating, mix 1/4 cup sooji, 2 tablespoons chawal ka atta, salt, mirchi powder, and haldi powder. |
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6
Done
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Apply some oil on the baingan slices and coat them evenly with the dry mixture. |
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7
Done
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Heat oil in a pan and shallow fry the baingan slices on medium flame until they turn golden brown on both sides. |
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8
Done
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Crispy Masala Baingan Fry is ready to be enjoyed, best paired with Dal Chawal. |
