Baigani
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.
For 4 servings
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest result, ensure your batter is thick and the oil is hot enough. A cold batter hitting hot oil creates a steam barrier that results in a less oily and crispier fritter.
- 2Do not skip the rice flour; it's the secret to a light and crunchy coating that lasts longer.
- 3Pat the eggplant slices completely dry before dipping them in the batter. This helps the batter adhere properly.
- 4Do not overcrowd the pan. Frying in batches maintains the oil temperature, ensuring each baigani cooks evenly and becomes crispy, not greasy.
- 5Using a wire rack for draining is superior to paper towels, as it allows air to circulate and prevents the bottom from becoming soggy.
- 6If your batter becomes too thin, add a tablespoon of besan. If it's too thick, add a teaspoon of water at a time until you reach the right consistency.
Adapt it for your goals.
Spice it up
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.
Vegetable SwapVegetable Swap
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.
Herbaceous BatterHerbaceous Batter
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) or mint leaves to the batter for a fresh, herby note.
Tangy TwistTangy Twist
Add 1/4 teaspoon of amchur (dry mango powder) to the batter for a subtle tangy flavor that complements the chaat masala.
Why this is on our healthy list.
Good Source of Fiber
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.
Rich in Antioxidants
Eggplants contain antioxidants like nasunin, found in the purple skin, which helps protect cells from damage caused by free radicals.
Plant-Based Goodness
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.
Frequently asked questions
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.