Crispy Brinjal Recipe – Besan-Coated Indian Fried Eggplant

Last Updated on 3 months by Neha Deshmukh

Crispy Brinjal Recipe – Besan-Coated Indian Fried Eggplant

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and easy to make. This crispy brinjal recipe is exactly that! It’s a childhood favorite, and honestly, it disappears within minutes whenever I make it. The crunchy, flavorful coating around tender eggplant… seriously, what’s not to love? Let’s get cooking!

Why You’ll Love This Recipe

This besan-coated brinjal fry is a classic Indian snack for a reason. It’s incredibly flavorful, with a lovely mix of spices that just sing together. Plus, it’s surprisingly quick to whip up – perfect for those times when cravings hit and you need something delicious, fast. It’s also a fantastic way to get everyone to enjoy their veggies!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 large brinjal (about 200-250g)
• 1 cup besan flour (approximately 120g)
• A pinch of baking soda (about 1/4 tsp)
• 1/4 tsp red chilli powder (adjust to your spice preference!)
• 1/4 tsp turmeric powder
• A pinch of asafoetida (hing)
• 1/4 tsp chaat masala powder
• 2 green chillies, finely minced
• 3 tbsp coriander leaves, chopped
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these can make all the difference!

Brinjal Varieties

You can use any variety of brinjal you like, but I find the long, slender ones work best. They have fewer seeds and a more delicate flavor. Indian varieties like the Bhagwa or Lauki brinjal are also excellent choices.

Besan Flour – The Heart of the Coating

Besan, or gram flour, is what gives this snack its signature crispy texture. It’s made from ground chickpeas and is a staple in Indian cooking. Don’t substitute it with wheat flour – it just won’t be the same!

Asafoetida (Hing) – A Flavorful Addition

Asafoetida, or hing, has a really unique, pungent aroma. Don’t let that put you off! When cooked, it mellows out and adds a lovely savory depth to the dish. A little goes a long way. You can find it at most Indian grocery stores.

Chaat Masala – Regional Variations & Brands

Chaat masala is a blend of tangy and spicy spices that adds a wonderful complexity. MDH and Everest are popular brands, but feel free to use your favorite. The flavor profiles can vary slightly, so experiment!

Oil for Frying – Choosing the Right Oil

I usually use vegetable oil or sunflower oil for deep frying. They have a high smoke point, which is important. Just make sure you have enough oil in the kadai so the brinjal can fry properly without sticking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and chop the brinjal into sticks, about 3-4 inches long and ½ inch thick.
2. Sprinkle the brinjal sticks with salt and place them in a colander. This helps draw out some of the moisture, making them extra crispy. Let them sit for about 10-15 minutes.
3. While the brinjal is draining, grab a mixing bowl. Add the besan flour, baking soda, red chilli powder, turmeric powder, asafoetida, chaat masala, minced green chillies, coriander leaves, and salt. Mix everything together really well.
4. Now, add the drained brinjal sticks to the bowl. Gradually add water, a tablespoon at a time, mixing until you form a thick batter that coats the brinjal evenly. You don’t want it too runny!
5. Heat oil in a kadai or deep frying pan over medium-high heat. To check if the oil is hot enough, drop a tiny piece of batter into it – it should sizzle and float to the surface.
6. Carefully drop spoonfuls of the batter-coated brinjal into the hot oil, being careful not to overcrowd the pan.
7. Fry for about 3-4 minutes on each side, until golden brown and beautifully crisp.
8. Remove the fried brinjal with a slotted spoon and place them on a kitchen towel to drain off any excess oil.

Expert Tips

• Don’t skip the salt step! It really does help remove moisture and makes the brinjal less oily.
• Hot oil is key. If the oil isn’t hot enough, the brinjal will absorb too much oil and become soggy.
• Fry in batches. Overcrowding the pan will lower the oil temperature and result in less crispy brinjal.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you’re not a fan of heat, reduce the amount of green chillies and red chilli powder. Or, if you like it really spicy, add a pinch of cayenne pepper!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Using Alternative Flours)

While besan is gluten-free, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten. You can also experiment with rice flour for a slightly different texture.

Festival Adaptations (Diwali, Holi Snacks)

This makes a fantastic snack for festivals! It’s always a hit at Diwali and Holi gatherings.

Serving Suggestions

Serve this crispy brinjal warm with your favorite dipping sauce. Ketchup is a classic, but I also love it with mint chutney, tamarind chutney, or even a spicy hot sauce. It’s also delicious as a side dish with dal and rice.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispness, but still taste great! Reheat in a preheated oven or air fryer to crisp them up again.

FAQs

Let’s answer some common questions:

How do I prevent the brinjal from absorbing too much oil?
Salting the brinjal and letting it drain is the biggest help! Also, make sure your oil is hot enough and don’t overcrowd the pan.

Can I make the batter ahead of time?
You can, but it’s best to use it within an hour or so. The baking soda will start to lose its effectiveness, and the batter might become too thick.

What is asafoetida (hing) and where can I find it?
Asafoetida is a resin with a pungent smell, used for its savory flavor. You can find it at Indian grocery stores, usually in powder form.

Can I bake these instead of frying?
You can! Preheat your oven to 200°C (400°F). Place the batter-coated brinjal on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.

What chutneys or sauces pair best with this crispy brinjal?
Mint chutney, tamarind chutney, ketchup, and spicy hot sauce are all fantastic choices!

How can I adjust the crispiness of the brinjal?
Make sure the brinjal is well-drained, the oil is hot, and you don’t overcrowd the pan. You can also add a tablespoon of rice flour to the batter for extra crispiness.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!