How to make delicious Eggplant Snack “Baingan Bhaja”

Posted on February 23, 2023February 24, 2023 by nitesh.gupta221

Assamese eggplant fritters, known as “Baingan Bhaja,” are a traditional and popular snack or side dish in Assam, a state in northeastern India. The dish is made by dipping thin slices of eggplant in a spiced chickpea batter and deep frying them until crispy and golden brown. The fritters are usually served with a tangy and spicy chutney or sauce.

Assamese eggplant fritters are a great way to enjoy eggplant, which is a good source of fiber and essential vitamins and minerals. The chickpea batter provides a good source of protein, making this dish a nutritious and filling snack or side dish. However, since the dish is deep-fried, it is high in calories and fat, so it should be consumed in moderation.

Here is a recipe for Assamese traditional eggplant fritters, known as “Bengena Bhaja”:

Assamese Eggplant Fritters “Bengena Bhaja”

Assamese eggplant fritters, known as "Bengena Bhaja," are a traditional and popular snack or side dish in Assam, a state in northeastern India. The dish is made by dipping thin slices of eggplant in a spiced chickpea batter and deep frying them until crispy and golden brown.

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Prep Time 20

Cook Time 15

Course Snack

Cuisine Indian

Servings 4 people

Calories 200 kcal

Equipment

1 Deep Frying Pan
2 Mixing Bowls
4-5 Paper Towels

Ingredients

1 large eggplant
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
1 cup besan chickpea flour
Water as needed
Oil for frying

Instructions

Cut the eggplant into thin round slices and sprinkle salt over them. Let them sit for 10-15 minutes to draw out excess moisture.
Rinse the eggplant slices and pat dry with a paper towel.
In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Sprinkle the spice mixture over the eggplant slices and toss to coat evenly.
In a separate bowl, mix together the besan and enough water to make a smooth batter.
Heat oil in a deep frying pan over medium heat.
Dip the eggplant slices in the batter to coat them evenly.
Fry the eggplant slices in the hot oil, turning occasionally, until they are golden brown on both sides.
Remove the fritters with a slotted spoon and place them on a paper towel to absorb excess oil.
Serve hot with chutney or sauce of your choice.