non-vegetariannut-free
odia
Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
60 min
657 cal
46gProtein
75gCarbs
21gFat
2Recipes
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Crispy Baigani, light and tangy eggplant fritters that are a delicious, homestyle comfort snack.
Crispy, golden fritters made from tender eggplant slices coated in a savory, spiced chickpea flour batter. This classic Odia snack is perfect for a rainy day, served hot with a sprinkle of chaat masala.
Serving size: 4 fritters
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Crispy Baigani, light and tangy eggplant fritters that are a delicious, homestyle comfort snack.
This odia dish is perfect for snack. With 289.09 calories and 7.79g of protein per serving, it's a nutritious choice for your meal plan.
Wash the brinjal thoroughly. Slice it into uniform rounds, about 1/4-inch (0.6 cm) thick. If you are not frying immediately, place the slices in a bowl of salted water to prevent them from browning.
In a medium mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, ajwain, baking soda, and salt. Whisk the dry ingredients together to ensure they are evenly distributed.
Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The ideal consistency is similar to that of a thick pancake batter; it should coat the back of a spoon without being too runny. Let the batter rest for 5-10 minutes.
Heat the oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 350°F or 175°C).
Pat the brinjal slices dry if they were in water. Dip each slice into the batter, ensuring it is fully and evenly coated. Allow any excess batter to drip back into the bowl.
Carefully slide the battered slices into the hot oil, one by one. Fry in small batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature. Fry for about 2-3 minutes on each side, until they are a deep golden brown and crispy.
Once cooked, use a slotted spoon to remove the baigani from the oil. Place them on a wire rack to drain the excess oil. This helps keep them crispy. Sprinkle generously with chaat masala while they are still hot.
Serve immediately for the best texture, accompanied by your favorite chutney, tomato ketchup, or a hot cup of tea.