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    Home » Snacks / Appetizers » Brinjal Bajji | Eggplant Bajji Recipe

    Brinjal Bajji | Eggplant Bajji Recipe

    Posted on May 9, 2021 · Last Updated on August 11, 2021 · By Srividhya G · 27 Comments

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    brinjal bajji on a terracotta plate with ketchup with text overlay for pinterest

    Brinjal bajji – Delicious deep-fried brinjal fritters! Tender brinjal or eggplant slices dipped in chickpea flour/gram flour batter and deep-fried. Sounds yum, right? Check out how to make this brinjal bajji with detailed step-wise pictures.

    eggplant bajji served in banana leaf placed on a terracotta plate

    Bajji is a popular deep-fried snack across the Indian sub-continent. While you can find bajji on the restaurant menu, these are pretty popular in the roadside tea stalls in Tamil Nadu (one of the Indian states). Some call this pakora, too, but we usually call this bajji. 

    Jump to:
    • Indian scallops
    • Ingredients required
    • Dietary specifications
    • Serving and storing suggestions
    • Brinjal bajji recipe with detailed step-wise pictures
    • Recipe notes
    • Explore more eggplant recipes
    • 📖 Recipe

    Indian scallops

    I usually try not to compare Indian food with western food but to give an idea, I am going with a comparison. This bajji is more like Australian potato scallops.

    For bajji, we use gram flour instead of all-purpose flour, and instead of potatoes, I am using brinjal. But you can make bajji with assorted veggies like potato, plantain, onion, zucchini, and of course brinjal.

    In Tamil Nadu, you can find plantain (vazhakkai) bajji in most of the restaurants and tiffin/snack centers. 

    Like every other Indian recipe, you can find several recipes for bajji with different flour proportions. Today, I am going to share the proportion that I used for this brinjal bajji. 

    Ingredients required

    close up shot of brinjal bajji

    Flours: For this brinjal bajji, I mainly used gram flour or desi chickpea flour (kadalai maavu, as we say in Tamil) and 1 tbsp of rice flour. Rice flour adds crispiness to the bajji. Make sure to sieve the flours for a lump-free batter. 

    Baking soda: We need a small amount, a big fat pinch of baking soda, or ⅛ tsp of the same. It’s the secret ingredient behind the nice puffy bajji. 

    Salt & Spice: Add salt to taste, and we usually add red chili powder to spice up the bajji. Add as per your taste preference. Add Kashmiri red chili powder for that bright color.

    Asafoetida: I usually add asafoetida while making bajji and pakora as it aids digestion. If you are worried about gluten content, add ½ tsp carom seeds or ¼ tsp carom seed powder. The taste profile slightly varies, though.

    Brinjal: I used the small brinjals for the bajji. You can use graffiti or the purple variety, including the big ones that we use for bharta. I haven’t experimented with green or white varieties. 

    Oil: Of course, for deep-frying. Any neutral oil or any other oil of your choice will work too. 

    Dietary specifications

    As you can see from the ingredient, the bajji is vegan and nut-free by nature. For a gluten-free version, skip the asafoetida or use gluten-free asafoetida or carom seeds instead.

    Serving and storing suggestions

    I don’t recommend storing bajjis for a long time. Enjoy the bajjis hot. As the bajjis stay longer, the bajjis tend to lose the puffiness and become soggy as well. 

    We usually serve bajji with coconut chutney. But you can serve it with ketchup or green chutney or dates and tamarind chutney too. If you like tangy flavor, after deep-frying the bajji, you can sprinkle some chaat masala. 

    overhead shot of eggplant bajji served in banana leaf placed on a terracotta plate

    Brinjal bajji recipe with detailed step-wise pictures

    Prepare the batter & heat the oil.

    • In a mixing bowl, sieve the gram flour and rice flour. Now add the salt, asafoetida, red chili powder, and baking soda.
    in a mixing bowl taking all the ingredients
    • Add water little by little, as required. Using a spoon or whisk, mix the flour and water to prepare the batter. 
    baji batter
    • The batter should neither be thick nor too thin. The consistency should be like dosa batter. In a kadai or frying pan, add the oil and heat over medium heat. 
    bajji batter consistency

    Prepare the brinjals

    • Cut the brinjal into thin round slices. You can cut the brinjals and directly dip them in the batter and fry. But I usually soak them in water for 10 to 15 minutes.
    cut brinjal slices
    • I read that soaking in water (I don’t add salt, though) removes the bitterness of the eggplant. But I do it to remove the loose seeds and any worms or germs if present. But make sure to drain the water and pat them dry in a kitchen towel. 
    dried brinjals

    Prepare the bajji

    • When the oil is ready, dip the brinjal slice into the batter. Make sure both the sides are coated well and slowly drop them into the oil. You can fry 3 to 4 bajjis depending upon the frying pan size.
    coat the brinjal slices
    • After 30 to 45 seconds, flip them. Fry them till they are golden brown on both sides over medium heat. Take the fried bajjis using a slotted spoon and place them on a paper towel to remove the excess oil. Similarly, make the bajji with remaining brinjal slices and batter in batches. 
    deep fry them
    • Serve hot with chutney or ketchup. 

    Recipe notes

    • Soaking the brinjal is optional. If soaking, make sure you drain the water thoroughly and pat the brinjal slices dry.
    • Instead of brinjal, you can use potatoes, zucchini, or plantain. If using onion, carefully cut them into even and thin rounds. 
    • The oil should not be super hot. Adjust the temperature as required while frying. If the oil is too hot, the bajji will brown up too fast, and if the oil is not hot, the bajji will absorb more oil.
    • The batter consistency is critical. If the batter is too thick, the veggies will be raw and unevenly cooked. If the batter is too thin, the coating will be difficult, and the bajji will absorb oil too. So add water as required. If the batter is too thin, add additional flour and salt to bring it to the desired consistency.
    • Adjust the salt and red chili powder to taste.
    overhead shot of brinjal bajji served in clay plate

    Explore more eggplant recipes

    • Eggless Eggplant Parmesan | Parmigiana
    • square image of eggplant ragout in white ceramic serveware
      Mediterranean Eggplant Ragout | Instant Pot Eggplant Stew
    • broiled eggplant raita served in a bowl topped with fresh tempering
      Broiled Eggplant Raita | Sutta Kathirikai Thayir Pachadi | Baingan Raita
    • top angle square image of indian eggplant curry placed served in a black bowl
      Baingan Bharta | Indian Roasted Eggplant Curry | No Onion No Garlic Baingan Bharta

    If you try this brinjal/eggplant bajji, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.

    📖 Recipe

    eggplant bajjis placed on banana leaf on a terracotta plate
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    5 from 2 votes

    Brinjal Bajji | Eggplant Bajji Recipe

    Brinjal bajji – Delicious deep-fried brinjal fritters! Tender brinjal or eggplant slices dipped in chickpea flour/gram flour batter and deep-fried.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Soaking time15 minutes mins
    Total Time40 minutes mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 6
    Calories: 432kcal
    Author: Srividhya G

    Equipment

    • Mixing bowl
    • Saucepan or kadai

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp = 5ml;

    • 1 cup gram flour chickpea flour/kadalai maavu
    • 1 tbsp rice flour
    • 1 tsp red chili powder or to taste
    • ⅛ tsp asafoetida
    • ⅛ tsp baking soda
    • ¾ tsp salt or to taste
    • 2 brinjals small tender ones (15 slices approx)
    • ½ cup water plus 1 tbsp or as required
    • 1 cup oil 1 to 1.5 cups for deep-frying

    Instructions

    Prepare the batter & heat the oil.

    • In a mixing bowl, sieve the gram flour and rice flour. Now add the salt, asafoetida, red chili powder, and baking soda.
      in a mixing bowl taking all the ingredients
    • Add water little by little, as required. Using a spoon or whisk, mix the flour and water to prepare the batter.
      baji batter
    • The batter should neither be thick nor too thin. The consistency should be like dosa batter. In a kadai or frying pan, add the oil and heat over medium heat.
      bajji batter consistency

    Prepare the brinjals

    • Cut the brinjal into thin round slices. You can cut the brinjals and directly dip them in the batter and fry. But I usually soak them in water for 10 to 15 minutes.
      cut brinjal slices
    • I read that soaking in water (I don’t add salt, though) removes the bitterness of the eggplant. But I do it to remove the loose seeds and any worms or germs if present. But make sure to drain the water and pat them dry in a kitchen towel.
      dried brinjals

    Prepare the bajji

    • When the oil is ready, dip the brinjal slice into the batter. Make sure both the sides are coated well and slowly drop them into the oil. You can fry 3 to 4 bajjis depending upon the frying pan size.
      coat the brinjal slices
    • After 30 to 45 seconds, flip them. Fry them till they are golden brown on both sides over medium heat. Take the fried bajjis using a slotted spoon and place them on a paper towel to remove the excess oil. Similarly, make the bajji with remaining brinjal slices and batter in batches.
      deep fry them
    • Serve hot with chutney or ketchup.
      eggplant bajjis placed on banana leaf on a terracotta plate

    Notes

    • Soaking the brinjal is optional. If soaking, make sure you drain the water thoroughly and pat the brinjal slices dry.
    • Instead of brinjal, you can use potatoes, zucchini, or plantain. If using onion, carefully cut them into even and thin rounds. 
    • The oil should not be super hot. Adjust the temperature as required while frying. If the oil is too hot, the bajji will brown up too fast, and if the oil is not hot, the bajji will absorb more oil.
    • The batter consistency is critical. If the batter is too thick, the veggies will be raw and unevenly cooked. If the batter is too thin, the coating will be difficult, and the bajji will absorb oil too. So add water as required. If the batter is too thin, add additional flour and salt to bring it to the desired consistency.
    • Adjust the salt and red chili powder to taste.
     

    Nutrition

    Calories: 432kcal | Carbohydrates: 17g | Protein: 5g | Fat: 39g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 334mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    The recipe was originally posted in April 2015 but updated to include new photos, content, and recipe cards. 

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    Filed Under: Eggplant/Brinjal/Aubergine, Snacks / Appetizers, Vegetables Tagged With: brinjal bhajji, brinjal recipes, indian eggplant bhajji, starters, under 30 mts

    Reader Interactions

    Comments

    1. swapnakarthik says

      March 09, 2015 at 7:14 am

      Brinjal Bhajji is something new to me…I am gonna try this soon,Vidya…

      Reply
      • srividhya says

        March 09, 2015 at 1:18 pm

        Thanks Swapna. Let me know how it turned out

        Reply
    2. Pavani says

      March 05, 2015 at 1:30 pm

      Wow, Brinjal bajji, that is exactly my kind of a dish. Looks amazing.
      Glad that there’s a fellow eggplant lover in the BM group :-)

      Reply
      • srividhya says

        March 05, 2015 at 3:36 pm

        Oh wow.. Same pinch :-)

        Reply
    3. Harini says

      March 02, 2015 at 7:18 am

      Good one. My husband used to like it very much but I have stopped cooking with eggplant owing to allergies.

      Reply
      • srividhya says

        March 02, 2015 at 1:37 pm

        oh oo.. I know some people have allergies towards eggplant.

        Reply
    4. Sneha datar says

      March 02, 2015 at 3:29 am

      I too make this but do not deep fry, shallow them, well these and looking irresistible.

      Reply
      • srividhya says

        March 02, 2015 at 1:38 pm

        Great idea to shallow fry. Will try it next time

        Reply
    5. Priya Srinivasan says

      March 01, 2015 at 10:44 pm

      I m drooling, super delicious!! :)

      Reply
      • srividhya says

        March 02, 2015 at 1:38 pm

        Thanks :-)

        Reply
    6. Sandhya Ramakrishnan says

      March 01, 2015 at 8:59 am

      One of my favorite! I love the crispy top and the soft and sweet interior :)

      Reply
      • srividhya says

        March 01, 2015 at 9:16 pm

        Yeah.. Thanks :-)

        Reply
    7. priya says

      March 01, 2015 at 3:20 am

      I can munch some without any guilt, those bajjis makes me hungry.

      Reply
      • srividhya says

        March 01, 2015 at 9:17 pm

        :-) :-)

        Reply
    8. Chef Mireille says

      February 25, 2015 at 10:43 pm

      great looking fritters

      Reply
      • srividhya says

        February 26, 2015 at 10:20 am

        Thanks a lot

        Reply
    9. apsara says

      February 24, 2015 at 6:41 pm

      Looks very appetizing. :)

      Reply
      • srividhya says

        February 24, 2015 at 6:45 pm

        Thanks :-)

        Reply
    10. Traditionally Modern Food says

      February 24, 2015 at 4:29 pm

      Bhajji, apt for this weather.. Beautiful click Sri.

      Reply
      • srividhya says

        February 24, 2015 at 5:40 pm

        Thanks Vidya

        Reply
    11. Malar says

      February 24, 2015 at 11:14 am

      I am so so bad at making bajji’s, I somehow will not get the batter right. I have eggplant right away in home. Today’s evening snack , I will follow your recipe exactly and try it :) These are so tempting!!!!

      Reply
      • srividhya says

        February 24, 2015 at 5:40 pm

        Let me know how it turned out.. This proportions works for me good.

        Reply
    12. freakyveggie says

      February 24, 2015 at 9:45 am

      That’s so yummy :)

      Reply
      • srividhya says

        February 24, 2015 at 5:41 pm

        Thanks FV :-)

        Reply
    13. Padma says

      February 24, 2015 at 9:08 am

      Perfect teatime snack for the cold weather here:)

      Reply
      • srividhya says

        February 24, 2015 at 5:41 pm

        Yup :-) Thanks Padma

        Reply
    5 from 2 votes (2 ratings without comment)

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