Baingan ka Bachka

Instructions

1. 1

   Prepare the eggplant

   • Wash the eggplant well. Slice it into thin, round discs, about 1/4-inch thick.
   • In a large bowl, mix water with 1/4 tsp salt. Add the eggplant slices and let them soak for 10-15 minutes. This helps prevent browning and removes any bitterness.
   • Drain the water completely and pat the eggplant slices dry with a kitchen towel.
2. 2

   Make the batter

   • In a mixing bowl, combine besan, rice flour, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ajwain, and 1 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
3. 3

   Coat the eggplant slices

   • Dip each dry eggplant slice into the prepared batter.
   • Ensure each slice is evenly coated on all sides. Let any excess batter drip off.
4. 4

   Shallow fry the bachkas

   • Heat mustard oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
   • Once the oil is hot, carefully place the batter-coated eggplant slices in a single layer. Do not overcrowd the pan; fry in batches if needed.
   • Fry for 3-4 minutes on one side until it turns golden brown and crispy.
   • Flip the slices and fry the other side for another 3-4 minutes until it is also golden and crisp.
   • The eggplant inside should be soft and cooked through.
5. 5

   Drain and serve

   • Remove the fried bachkas from the pan using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Garnish with fresh chopped coriander leaves and serve immediately while they are hot and crispy.