Baingan Chop

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry. Slice it into uniform 1/4-inch thick rounds.
   • In a large bowl, toss the eggplant slices with 0.5 tsp of salt and 0.25 tsp of turmeric powder, ensuring each slice is lightly coated.
   • Set the slices aside for 10-15 minutes. This process, called sweating, draws out excess moisture and bitterness, which is key for a crispy result.
2. 2

   Make the Batter

   • In a separate mixing bowl, combine the besan, rice flour, the remaining 1 tsp salt, remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, and kalonji. Whisk the dry ingredients together.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
   • Once the batter is smooth, stir in the baking soda. Let the batter rest for 5-10 minutes.
3. 3

   Heat the Oil

   • Pour oil into a kadai or a deep, heavy-bottomed pan, ensuring it's at least 2 inches deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
   • To test if the oil is ready without a thermometer, 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.
4. 4

   Fry the Baingan Chops

   • Use a paper towel to pat dry the eggplant slices, removing the moisture that has been drawn out.
   • Dip one eggplant slice at a time into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a moment.
   • Carefully slide the battered slice into the hot oil. Fry in small batches of 3-4 slices to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 2-3 minutes on each side, until the chops are a deep golden brown and crispy. The eggplant inside should be tender.
   • Using a slotted spoon, remove the fried chops from the oil.
5. 5

   Drain and Serve

   • Place the freshly fried chops on a wire rack to allow excess oil to drain away. This helps them stay crispy longer than placing them on paper towels.
   • Sprinkle with a pinch of chaat masala or black salt (kala namak) while they are still hot.
   • Serve immediately with kasundi (Bengali mustard sauce), tomato ketchup, or green chutney for the best experience.