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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
Prepare the eggplant
Make the batter
Coat the eggplant slices

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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.
This bihari recipe takes 35 minutes to prepare and yields 4 servings. At 215.32 calories per serving with 7.2g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Shallow fry the bachkas
Drain and serve
Skip the ginger-garlic paste. You can add a pinch of asafoetida (hing) to the batter for flavor.
This recipe is naturally vegan. Just ensure you are using oil for frying instead of ghee.
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.
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.