Vankaya Bajji
Tender eggplant rounds dipped in a seasoned chickpea flour batter and fried until crisp outside and soft within. This Andhra-style bajji is a favorite rainy-day snack, best served hot with chutney.
For 12 servings
- prep · ~5 min
Slice the eggplant.
1.Wash the eggplant and trim the stem ends.2.Cut into thick round slices about 1 cm thick.3.Set the slices aside while you make the batter.TIPKeep the slices evenly thick so they cook at the same rate. - mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, salt, and baking soda to a bowl.2.Pour in the water little by little.3.Whisk to a smooth, thick batter that coats the back of a spoon.TIPThe batter should be thick enough to cling to the eggplant without dripping off too fast. - fry · ~15 min
Heat the oil and fry the bajji.
1.Heat the oil for frying in a deep pan over medium heat.2.Dip each eggplant slice in the batter and coat it well on both sides.3.Slide a few coated slices into the hot oil without crowding the pan.4.Fry until golden and crisp, turning once, about 3 to 4 minutes per batch.5.Lift out and drain well before frying the remaining slices.TIPUse medium heat throughout so the coating crisps up while the eggplant turns soft inside. - serve
Serve the vankaya bajji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the eggplant slices dry before dipping so the batter grips evenly and does not slide off in the oil.
- 2Keep the batter thick enough to cling to each round; a thin batter makes patchy, soggy bajji.
- 3Fry on medium heat so the eggplant softens fully before the besan coating turns too dark.
- 4Do not overcrowd the pan, or the oil temperature drops and the bajji absorb more oil.
- 5Lightly crush the cumin just before mixing to release more aroma through the batter.
- 6Serve immediately after frying for the best contrast between crisp coating and soft eggplant center.
- 7If making ahead, keep fried bajji on a rack, not paper alone, so the bottoms stay crisper.
Adapt it for your goals.
Extra-spicy
Increase the red chili powder slightly and add a pinch more crushed cumin for a hotter, more robust bajji.
onion stuffedOnion-stuffed
Make a slit in thicker eggplant rounds and add a little spiced onion filling before battering for a heartier snack.
no asafoetidaNo-asafoetida
Skip the asafoetida if unavailable or if you avoid it; the bajji will still taste great with cumin and chili leading the flavor.
air fryerAir-fryer
For a lighter version, coat the slices slightly thinner, brush with oil, and air-fry until crisp, though the texture will differ from deep-fried.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more satisfying than a plain flour batter.
Fiber From Eggplant
Eggplant contributes dietary fiber and gives the bajji a soft, vegetable-rich center under the crisp coating.
Naturally Gluten-Free Ingredients
With besan and rice flour as the base, this recipe uses naturally gluten-free flours instead of wheat.
Frequently asked questions
The slices may be wet or the batter may be too thin. Pat the eggplant dry and whisk the batter to a thick, coating consistency.
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