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Crispy, golden-brown eggplant fritters, a beloved Bengali tea-time snack. Slices of tender eggplant are dipped in a spicy chickpea flour batter and deep-fried to perfection. Irresistible!
Prepare the Eggplant
Make the Batter
Heat the Oil
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Crispy, golden-brown eggplant fritters, a beloved Bengali tea-time snack. Slices of tender eggplant are dipped in a spicy chickpea flour batter and deep-fried to perfection. Irresistible!
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 324.63 calories per serving with 10.25g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Baingan Chops
Drain and Serve
Add 1-2 finely chopped green chilies and 1/4 tsp of ajwain (carom seeds) to the batter for an extra kick of heat and flavor.
Mix 2 tablespoons of finely chopped fresh cilantro or mint leaves into the batter for a fresh, herby aroma.
For a lower-oil version, preheat your air fryer to 375°F (190°C). Arrange the battered slices in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked. Note: The texture will be less crispy than the deep-fried version.
Use slightly thicker eggplant slices. Make a slit in the side to form a pocket and fill with a spiced mixture of mashed potatoes or crumbled paneer before dipping in batter and frying.
Eggplant is a good source of dietary fiber, which is essential for digestive health. Fiber aids in maintaining bowel regularity and can contribute to a feeling of fullness, helping with weight management.
The purple skin of eggplants is rich in an antioxidant called nasunin, a type of anthocyanin. Antioxidants help protect the body's cells from damage caused by harmful free radicals.
The batter is made from besan (chickpea flour), which is a good source of plant-based protein and is also gluten-free. Protein is vital for building and repairing tissues in the body.
The key is to salt the eggplant slices to draw out moisture, pat them dry before battering, ensure the batter is thick enough, and fry in oil that's hot enough (around 350°F/175°C). Serving them immediately is also crucial for maximum crispiness.
Baingan Chop is a deep-fried snack, making it high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. The core ingredients, eggplant and chickpea flour, do offer nutritional benefits like fiber and protein.
A typical serving of Baingan Chop (about 3 pieces) contains approximately 250-300 calories. The majority of these calories come from the chickpea flour batter and the oil absorbed during the deep-frying process.
Yes, you can. Rice flour is primarily added for extra crispiness. You can substitute it with an equal amount of fine semolina (sooji) or simply omit it. The texture will be slightly softer but still delicious.
The large, dark purple globe eggplant (often called 'bhorta baingan' in India) is ideal as it yields large, round, meaty slices perfect for this snack. Choose one that is firm to the touch with smooth, glossy skin.
You can mix the dry ingredients for the batter ahead of time. However, it is best to add water and make the wet batter just before you are ready to fry. Add the baking soda at the very end to ensure it is active and provides maximum lightness.