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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.
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.
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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.
This odia recipe takes 25 minutes to prepare and yields 4 servings. At 289.09 calories per serving with 7.79g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
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.
Add 1/2 teaspoon of ginger-garlic paste and 1/4 teaspoon of garam masala to the batter for a more aromatic and spicier flavor.
This batter works wonderfully with other vegetables. Try it with thinly sliced potatoes (Aloo Pakora), onions (Piyaji), or zucchini for a different kind of fritter.
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) or mint leaves to the batter for a fresh, herby note.
Add 1/4 teaspoon of amchur (dry mango powder) to the batter for a subtle tangy flavor that complements the chaat masala.
Eggplant is a good source of dietary fiber, which is essential for digestive health, helping to maintain regular bowel movements and promote a feeling of fullness.
Eggplants contain antioxidants like nasunin, found in the purple skin, which helps protect cells from damage caused by free radicals.
This recipe is entirely plant-based, making it a suitable and delicious snack for those following vegetarian or vegan diets. Besan (chickpea flour) also provides a decent amount of protein.
This usually happens for two reasons: the oil was not hot enough, or the pan was overcrowded. When the oil isn't at the right temperature, the fritters absorb oil instead of cooking quickly. Overcrowding lowers the oil's temperature, leading to the same result. Fry in small batches in properly heated oil.
The key to extra crispy Baigani is using rice flour in the batter. Also, ensure the batter is thick enough to coat the eggplant well. Frying in hot oil and draining on a wire rack instead of paper towels will also help maintain crispiness.
Yes, but the texture will be different from the deep-fried version. For an air fryer, spray the battered slices with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway. For baking, place them on a greased baking sheet, spray with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping once.
Baigani is a deep-fried snack, which means it is high in calories and fat. While the main ingredient, eggplant, offers fiber and nutrients, the frying process makes it an indulgence. It is best enjoyed in moderation as part of a balanced diet.
One serving of Baigani (approximately 4-5 fritters) contains around 290 calories, primarily from the besan, oil, and eggplant. This is an estimate and can vary based on the amount of oil absorbed during frying.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore some crispiness, place them in a single layer in an air fryer or a preheated oven at 350°F (175°C) for 5-7 minutes. Microwaving is not recommended as it will make them soft.