Baingan Ki Kachri (Crispy Pan-Fried Eggplant)
ID: e5a7dada...
A traditional, crispy Punjabi-style pan-fried eggplant snack also known as Baingan ki Kachri. Sliced eggplants are seasoned with a robust blend of Indian spices, coated in wheat flour or semolina, and shallow-fried on a tawa until golden brown and tender.
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🍳 Cooking Flow
Slice the brinjals into 0.5-0.75 cm thick rounds. → Season both sides with salt and a blend of Indian spices, then rest for 10 minutes. → Coat the slices in either whole wheat flour or semolina. → Shallow-fry on a tawa with mustard oil on low-medium heat until crispy and tender. → Garnish with pan-fried green chillies and serve hot.
Cooking Steps
Brief Cooking Order
Slice the brinjals into 0.5-0.75 cm thick rounds. → Season both sides with salt and a blend of Indian spices, then rest for 10 minutes. → Coat the slices in either whole wheat flour or semolina. → Shallow-fry on a tawa with mustard oil on low-medium heat until crispy and tender. → Garnish with pan-fried green chillies and serve hot.
Introduction
A traditional, crispy Punjabi-style pan-fried eggplant snack also known as Baingan ki Kachri. Sliced eggplants are seasoned with a robust blend of Indian spices, coated in wheat flour or semolina, and shallow-fried on a tawa until golden brown and tender.
Step 1
Wash the round brinjals and cut them into even slices, about 0.5 to 0.75 cm thick.
Step 2
Place the slices on a plate. Sprinkle regular salt generously on both sides of each slice to ensure the flavor penetrates deep inside.
Step 3
Sprinkle black salt, red chilli powder, turmeric, kasoori methi powder, chaat masala, and garam masala evenly on both sides of the slices.
Step 4
Let the spiced brinjal slices rest for about 10 minutes. The salt will draw out moisture, making the surface wet and sticky.
Step 5
Preheat a cast iron tawa (pan) over medium-low heat and drizzle with mustard oil.
Ingredients List
Important Notes
Slicing the eggplants to the correct thickness (0.5 to 0.75 cm) is crucial; too thin will make them mushy, and too thick will leave the center undercooked.
Resting the spiced brinjal is essential because the released moisture helps the dry flour or semolina coat stick perfectly without needing a wet batter.
Mustard oil gives the most authentic Punjabi flavor, but you can substitute it with any neutral cooking oil or ghee if preferred.
Always fry on low-medium heat so the eggplant cooks through completely to a soft interior before the outer coating burns.
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