Baingan ka Bachka
Crispy, spiced eggplant fritters from Bihar. Thin slices of baingan are dipped in a savory gram flour batter and shallow-fried to golden perfection. A perfect tea-time snack or side dish for a simple meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the eggplant
- b.Wash the eggplant well. Slice it into thin, round discs, about 1/4-inch thick.
- c.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.
- d.Drain the water completely and pat the eggplant slices dry with a kitchen towel.
- 2
Step 2
- a.Make the batter
- b.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.
- c.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
Step 3
- a.Coat the eggplant slices
- b.Dip each dry eggplant slice into the prepared batter.
- c.Ensure each slice is evenly coated on all sides. Let any excess batter drip off.
- 4
Step 4
- a.Shallow fry the bachkas
- b.Heat mustard oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
- c.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.
- d.Fry for 3-4 minutes on one side until it turns golden brown and crispy.
- e.Flip the slices and fry the other side for another 3-4 minutes until it is also golden and crisp.
- f.The eggplant inside should be soft and cooked through.
- 5
Step 5
- a.Drain and serve
- b.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.
- c.Garnish with fresh chopped coriander leaves and serve immediately while they are hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick enough to coat the eggplant slices well; a runny batter will not stick.
- 2Adding rice flour is key to getting an extra crispy texture.
- 3Fry on medium heat. If the heat is too high, the batter will brown quickly while the eggplant remains raw inside.
- 4Mustard oil gives an authentic Bihari flavor, but you can use any vegetable oil.
- 5Serve hot with green chutney, tomato ketchup, or as a side with a dal-rice meal.
Adapt it for your goals.
Jain
Skip the ginger-garlic paste. You can add a pinch of asafoetida (hing) to the batter for flavor.
veganVegan
This recipe is naturally vegan. Just ensure you are using oil for frying instead of ghee.
healthyHealthy
For a healthier, low-oil version, arrange the batter-coated slices on a baking sheet lined with parchment paper. Spray with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
quickQuick
If you're short on time, you can skip the 10-minute soaking step. The eggplant might have a slightly more bitter note, but it will still be delicious.