Today I prepared eggplant (brinjal) bhajia /bhajji (pakodas) as evening snack.Bhajji is a regular menu in my house as both of us are a fan of pakoras.I guess everyone is.
Instead of regular potato/ onion bhaji I decided to make vangyachi (brinjal is called as vanga in marathi) bhajji..I love bhajias of almost every vegetable be it palak, methi,mixed lentils,mugachi dal ,bhendi,banana, etc,etc..though potato bhajji is my husbands favourite.
Bhajia/ pakora was one of the dishes I could cook well before marriage.When I used to go to thane at my auntis place every weekend,my cousin & auntis would love to eat the bhajias prepared by me.
So here goes the recipe for crispy ,Crunchy,yummy & kurkurit brinjal bhajia/bhajji/fritter.
So here goes the recipe for crispy ,Crunchy,yummy & kurkurit brinjal bhajia/bhajji/fritter.
Ingredients :
1Medium-size eggplant (brinjal /vanga/baingan/aubergine) (I had used the small ones)
1 tbsp salt
1 cup Besan - (chick-pea flour)
2 tsp Rice flour
1 tsp red chilli powder
2 tsp turmeric
Water as required
Vegetable oil for deep frying
1 tbsp salt
1 cup Besan - (chick-pea flour)
2 tsp Rice flour
1 tsp red chilli powder
2 tsp turmeric
Water as required
Vegetable oil for deep frying
Method:
1.Wash & cut brinjal into medium round slices.
2.Place brinjal slices into a bowl, sprinkle it with salt, and rub salt on the pieces with fingers to coat them evenly. Set aside for at least 15 minutes.
3.Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, turmeric and red chilli powder in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.
4.Pour 3 cups of vegetable oil into a nonstick kadhai/yok. Heat the oil .
4.Pour 3 cups of vegetable oil into a nonstick kadhai/yok. Heat the oil .
5. After 15 minutes eggplant slices would have started to ooze water.Discard the water as much as possible.
6.Mix 1 tsp of hot oil in batter & stir well.With tongs or a slotted spoon, dip one piece at a time into the batter & coat it evenly with batter on both sides and then drop it into the hot oil. Fry the eggplant bhajia in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides.
7.As they brown, transfer them to paper towels to drain. Serve with mint chutney/ tamarind chutney.
8.Baingan pakoras are traditionally served as a snack or as part of a meal.
8.Baingan pakoras are traditionally served as a snack or as part of a meal.
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