Baingan Kachri, also known as deep-fried brinjal slices, is a mouthwatering dish that will take your taste buds on a flavorful journey. This delectable recipe features tender brinjal slices coated in a savoury batter and deep-fried to perfection. The result is a crispy and golden exterior that gives way to a soft and succulent interior, bursting with the natural sweetness of brinjal.
Baingan Kachri is a popular dish in Indian cuisine, known for its simplicity and delightful taste. Whether served as an appetizer, snack, or side dish, these crispy brinjal slices will impress your guests and leave them craving more. Pair it with a tangy mint chutney or a refreshing yoghurt dip to enhance the flavours further. Suppose you enjoy exploring the rich and diverse flavours of Indian cuisine. In that case, Baingan Kachri is a must-try dish that will satisfy your cravings for crispy and flavorful delights.
- 4 Baingan / Brinjals / Aubergines (long ones)
- 1 1/2 cup Whole Wheat Flour
- 2 to 3 tsp Red Chilli Powder
- 2 1/2 tsp Cumin Powder
- 1 tsp Turmeric Powder
- as per taste Salt
- 1/4 cup Oil
- 1 tsp Ajwain (Carom Seeds)
- Cut the brinjals into 1/2 inch thick slices.
- Mix the flour, red chilli powder, cumin powder, turmeric powder and ajwain in a bowl. Add salt as per taste.
- Add 2 tblsp of oil and mix well.
- Place the brinjal slices in the flour mixture and dredge well.
- Heat oil in a deep frying pan.
- Shake off any excess flour from the brinjal slices and gently drop them into the hot oil.
- Cook till the brinjals are nicely browned and slightly crispy.
- Remove and drain excess oil.
Frequently Asked Questions (FAQ)
What type of brinjal is best for making Baingan Kachri?
Baingan Kachri is typically made using long-sized brinjals or eggplants. Look for brinjals with smooth and shiny skin with no blemishes or bruises. The smaller brinjals work well for this recipe as they tend to be less seedy and have a milder flavour. However, you can also use larger brinjals and slice them into thin rounds or strips to make the kachris. Just make sure to remove the seeds if they are too big. Experiment with different brinjal varieties to find the one that suits your taste preferences best.
Can I make Baingan Kachri without deep frying?
While deep frying gives Baingan Kachri its signature crispy texture, you can also try baking or air frying the brinjal slices as a healthier alternative. Coat the sliced brinjal with light oil and bake them in a preheated oven until they turn golden and crispy. You can also use an air fryer to achieve a similar result with less oil. However, remember that the texture may differ slightly from the traditional deep-fried version. It’s worth experimenting with other cooking methods to find the one that suits your taste and dietary preferences.
Can I make Baingan Kachri in advance?
Baingan Kachri is best enjoyed fresh and hot out of the frying pan. The crispy texture is at its peak when consumed immediately. However, suppose you have leftovers or want to prepare them in advance. In that case, you can store the fried kachris in an airtight container at room temperature for a day or two. When you’re ready to serve them, you can reheat them in a preheated oven for a few minutes to regain some of their crispiness. Remember that reheated kachris may not be as crispy as freshly fried ones, but they will still be delicious. Avoid refrigerating the fried kachris as they can become soft and lose their texture.
What are some serving suggestions for Baingan Kachri?
Baingan Kachri is a versatile dish that can be enjoyed in various ways. You can serve them as an appetizer or snack with a tangy tamarind chutney or mint yoghurt dip on the side. They also make a great addition to a chaat platter, where you can top them with chopped onions, tomatoes, and a drizzle of chutneys. Another option is to use Baingan Kachri as a filling for wraps or sandwiches, fresh veggies and a spread of choice. Additionally, you can serve them alongside other Indian snacks like samosas, pakoras, or kebabs to create a delicious spread for parties or gatherings.