Crispy Baingan by @chieffoodieofficer
2 servings
🥕
1
Baingan
🫘
60 ml
Besan
🍚
40 g
Rice flour
🧂
3 g
Salt
🌶️
1.5 tsp
Chilly powder
🫙
1 tsp
Haldi
🫙
1 tsp
Ajwain
🫙
1 tsp
Jeera powder
🫙
1 tsp
Coriander powder
💧
120 ml
Water
🌾
120 ml
Sooji
🌿
Coriander
🍋
15 ml
Lemon juice
🍛
2 g
Chaat masala
🫗
120 ml
Oil
Wash
eggplant
Wash the eggplant and slice it into 1/4-inch (about 6 mm) thick round pieces.
Combine
chickpea flour
salt
Coriander powder
Combine chickpea flour, rice flour, salt, chilly powder, ground turmeric, carom seeds, ground cumin, and ground coriander in a mixing bowl.
- Whisk
water
Whisk in about 1/2 cup water gradually until the batter is smooth, pourable, and thick enough to coat the eggplant slices.
Spread
semolina
Spread the 1/2 cup semolina evenly on a shallow plate for coating.
Slice
- eggplant
Dip each eggplant slice into the spiced batter, coating both sides completely.
Press
- semolina
Press each battered eggplant slice into the semolina until both sides are fully coated.
Heat
neutral cooking oil
Heat the neutral cooking oil in a wide frying pan over medium heat until shimmering.
- Fry
- eggplant
Fry the coated eggplant slices in batches for 3 to 4 minutes per side until deep golden and crisp.
Transfer- eggplant
- Oil
Transfer the fried eggplant to paper towels and drain off excess oil.
Garnish- fresh coriander leaves
- chaat masala
Garnish the crispy eggplant with fresh coriander leaves and chaat masala.
- Drizzle
lemon juice
Drizzle 1 tablespoon lemon juice over the eggplant and serve immediately while hot and crisp.
Crispy Baingan by @chieffoodieofficer
2 servings
🥕
1
Baingan
🫘
60 ml
Besan
🍚
40 g
Rice flour
🧂
3 g
Salt
🌶️
1.5 tsp
Chilly powder
🫙
1 tsp
Haldi
🫙
1 tsp
Ajwain
🫙
1 tsp
Jeera powder
🫙
1 tsp
Coriander powder
💧
120 ml
Water
🌾
120 ml
Sooji
🌿
Coriander
🍋
15 ml
Lemon juice
🍛
2 g
Chaat masala
🫗
120 ml
Oil
Preparation Steps
Step 1/11
Wash the eggplant and slice it into 1/4-inch (about 6 mm) thick round pieces.
Step 2/11
Combine chickpea flour, rice flour, salt, chilly powder, ground turmeric, carom seeds, ground cumin, and ground coriander in a mixing bowl.
Step 3/11
Whisk in about 1/2 cup water gradually until the batter is smooth, pourable, and thick enough to coat the eggplant slices.
Step 4/11
Spread the 1/2 cup semolina evenly on a shallow plate for coating.
Step 5/11
Dip each eggplant slice into the spiced batter, coating both sides completely.
Step 6/11
Press each battered eggplant slice into the semolina until both sides are fully coated.
Step 7/11
Heat the neutral cooking oil in a wide frying pan over medium heat until shimmering.
Step 8/11
Fry the coated eggplant slices in batches for 3 to 4 minutes per side until deep golden and crisp.
Step 9/11
Transfer the fried eggplant to paper towels and drain off excess oil.
Step 10/11
Garnish the crispy eggplant with fresh coriander leaves and chaat masala.
Step 11/11
Drizzle 1 tablespoon lemon juice over the eggplant and serve immediately while hot and crisp.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
285 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos