Eggplant Bhajiya, Brinjal Bhajiya
by Tarla Dalal
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Added to 6 cookbooks
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Nachos and Fries might have crossed geographical boundaries and intertwined smoothly with our cuisine. Still, on a rainy monsoon evening, what our palate really yearns for is a desi treat like the Eggplant Bhajiya!
Perfectly sliced brinjals, coated in a spicy besan batter and deep-fried, these bhajiyas are popular with young and old. A sprinkling of chaat masala boosts the flavour of the bhajiya and makes you yearn for more.
The brinjal slices must be of medium thickness, neither too thin nor thick. And you must slice them just before cooking, lest they turn black in colour.
Fry the bhajiyas on a medium flame to get them crisp, else they will remain soft. Enjoy them hot and fresh, to relish the perfect crispness that you have just achieved!
On a rainy day you cam also enjoy other bhajias like Moong Dal Pakoda , Dabeli Bhajiya , Kela Bhajia or Crispy Potato Bhajias .
- Heat the oil in a deep non-stick pan and when hot, dip each brinjal slice in the prepared batter and drop a few brinjal slices at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining brinjal slices.
- Place the crispy brinjal slices on a serving plate. Sprinkle a little chaat masala over each brinjal slice and serve immediately.
Nutrient values per serving
|Vitamin A||216.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.8 mg|
|Vitamin C||14.6 mg|
|Folic Acid||71.4 mcg|
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