Kathirikai Bajji / Brinjal Bajji

Kathirikai Bajji / Brinjal Bajji

Kathirikkai Bajji:

Baigan ka Bajji. Brinjal Bajji. Eggplant Bajji. Eggplnat Fritters.


Eggplant 2 medium size – thinly sliced into roundels.(5mm thickness)
Onion paste 2-4 spoons
Ginger paste 1 spoon
Garlic paste 1 spoon
Garam masala powder/5 spice powder – 1 spoon
Chili powder – 1 spoon
Lemon juice few spoons.

For Batter:

Gram flour/besan – 1 cup
Corn flour 1-2 spoons
Rice flour 6 spoons
Baking soda 1/4 spoon
Garam masala/5 spice powder – 1/2 spoon
Chili powder 1/2 spoon
Orange/red food color 1 pinch (optional)


Slice down the eggplant/brinjal into 5mm thick roundels. Leave them in a bowl of water, well immersed(this will prevent it from discoloring)

In a large wide bowl. Mix all the ingredients(for batter) and make a thick droppig consistency batter. Set this aside.

In a plate, Spread the sliced eggplants and pat dry them with kitchen tissues.

Then coat it with onion-ginger-garlic paste. Rub them well. Maybe add lemon juice and salt too and finish rubbing.

To this eggplant…..dust garam masala powder & chili powder. Let it stand for few more minutes.

In a deep frying, heat oil. Then take….well dusted+coated eggplant slice and dip in the batter.

Fry them in hot oil. Fry few at a time. Never load the oil. Always maintain the stove over medium-high heat. Fry till golden to reddish-orange color.

Repeat the same process for each batch. Leave the fried ‘bajjis’ over kitchen tissues for few seconds.

Serve hot as an evening snack. Serve along with coconut / mint chutney or tomato / chili sauce.


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