Brinjal Bajji Recipe with step by step pictures and instructions are shown in this blog.
Brinjal Bajji is a quick Indian snack recipe that goes amazing with chai evenings. It is a simple Bajji recipe that is made with besan flour. You can prepare this recipe within 10 mins. This also makes chai break fulfil when you have rainy evenings. Hot chai with the bajji is the best combination. There are many varieties of Bajjis. Among them, Brinjal Bajji does its best role.
This Bajji will become more favourite among those who love Brinjal. Even the Brinjal haters will love this bajji since this will be thin and crispy with a fewer spice tint. I am fond of brinjals, and I love them the most but, my husband hates them. Yet he likes this Bajji due to its thin texture.
Moreover, since this is made quickly, you can serve this bajji to your guests as well. So try this yummy Brinjal Bajji, and let me know how it turns out for you.
Check out my other Snack Recipes here.
- Preparation Time : 5 mins
- Making Time : 10 mins
- Total : 15 mins
- Servings : 2 Persons
- Course : Snacks
- Cuisine : Indian
Ingredients for making Brinjal Bajji
- 1/2 cup Besan Flour
- 1/4 cup Rice Flour
- 1 small sized Brinjal
- 1/2 tbsp Chilli Powder
- 1/2 tbsp Pepper Powder
- 1/4 tsp Soda
- Pinch of Turmeric Powder
- Oil for frying
- Salt to Taste
Steps for making Brinjal Bajji
Thinly slice the Brinjal to a round shape. I have taken small brinjal to get a small-sized bajjis but you can prefer as per your wish. Wash and keep them aside.
Add besan flour, rice flour and the spice powder to the mixing bowl. Add the required amount of salt as well.
Then gradually add water and mix them without any lumps. Check for the salt again and add some if needed.
Next, heat the required amount of oil in the pan. Add accordingly, since Bajjis are to be deep-fried.
Then dip the thinly sliced bajji one by one into the batter.
After dipping them, gently put the dipped brinjals into the oil. Fry them until they turn golden brown.
Once the bottom is fried, turn them to the other side. Do not overcrowd them.
Once they are fried, transfer the Brinjal Bajjis to the kitchen tissues so that the absorbed oil might get drained. Repeat a similar process to fry the remaining bajjis.
Brinjal Bajji is ready to serve hot with Chai.
- To get crispy bajji, the batter should be in correct consistency.
- The batter should be neither thick nor thin. If the batter is very thick, it will make the bajji hard and, the thin batter will not stick to the brinjal.
- Also, try to make thinly sliced brinjals so that they will get fried well.
- It is recommended to use a fresh and good besan flour to get a flavourful bajji.
- If your besan has a rancid smell, it will make the bajji bitter taste.