These hot and crispy brinjal bajjis are the perfect snack for a rainy day or even chilled evenings. Settle down with your favourite read or a sitcom, and you won’t know as time passes by.
The secret to enjoying the savoury taste of these fritters more is to relish a cup of your favourite Malgudi Days coffee.
Preparation Time: 10 minutes for bajjis and 5 minutes for the chutney
Cooking Time: 20 minutes
- 1 Medium eggplant. Wash and cut these into thin slices and soak in water so they don't turn black.
For the batter:
- 2 cups fine besan or chickpea flour- sieve and keep it ready
- 1 big spoon of rice flour
- 1 cup chilled soda water
- 1 small tsp red chilli powder
- ¾ small tsp salt
- ½ tsp crushed ajwain or carom seeds (available at Indian grocery stores)
- Water as required
- Oil to fry
For the mint chutney:
- ½ cup mint leaves washed
- Few strands of coriander leaves
- 2 green chillies
- 1 big tsp fresh coconut
- 1 small piece of ginger
- 2 small pods of garlic
- ¼ onion
- Salt as required
- A squeeze of lemon juice or one tsp yoghurt
- Mix all the above ingredients initially with chilled soda water.
- Add required water slowly until the batter is consistent enough to dip the brinjal slices
- Warm oil in a deep wok or pot, once the oil is hot enough, dip each brinjal slice in the batter and fry until they are golden brown.
- Turn the brinjal in the oil on both sides until done
- Serve with either mint chutney or tomato chutney and sip your MD coffee on the side.
- To make the mint chutney, put all the above ingredients in a blender except for lemon juice/ yoghurt.
- Once blended, add salt and lemon juice or yoghurt to the chutney.