Brinjal Bajji Recipe: Crisp Aubergine Fritters to Pair with Your Coffee

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

Ingredients

• 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

Preparation

1. Mix all the above ingredients initially with chilled soda water.
2. Add required water slowly until the batter is consistent enough to dip the brinjal slices
3. 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.
4. Turn the brinjal in the oil on both sides until done
5. Serve with either mint chutney or tomato chutney and sip your MD coffee on the side.
6. To make the mint chutney, put all the above ingredients in a blender except for lemon juice/ yoghurt. 
7. Once blended, add salt and lemon juice or yoghurt to the chutney.