Crispy Brinjal Recipe – Kashmiri Chilli & Rava Fried Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Crispy Brinjal Recipe – Kashmiri Chilli & Rava Fried Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for that perfect side dish. Something crunchy, flavourful, and that just…hits the spot. Well, look no further! This crispy brinjal recipe, coated in a vibrant Kashmiri chilli and rava (semolina) crust, is exactly that. I first made this for a family get-together and it disappeared in minutes – seriously! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any fried brinjal. The combination of the aromatic Kashmiri chilli, the subtle tang of hing, and the satisfying crunch from the rava is just magic. It’s relatively easy to make, even for beginner cooks, and it’s a fantastic way to elevate a simple vegetable into something truly special. Plus, it’s a wonderful accompaniment to dal-chawal, roti, or even as a tasty snack with your evening chai.

Ingredients

Here’s what you’ll need to make this crispy brinjal:

• 1 Brinjal (about 200-250g)
• 1 tbsp Kashmiri Red Chilli Powder
• 0.5 tsp Turmeric Powder
• 1 pinch Hing (Asafoetida)
• 2 tbsp Rice Flour
• 0.5 tsp Salt
• 2 tbsp Water
• 0.25 cup Rava (Semolina)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Red Chilli Powder: This is key for that beautiful colour and mild heat. It’s different from regular chilli powder – it’s more about flavour and vibrancy than intense spice. If you can’t find it, you can use a mix of regular chilli powder and paprika, but it won’t be quite the same.
• Hing (Asafoetida): Don’t skip this! It adds a unique savoury depth. A little goes a long way – seriously, just a pinch. If you’re unfamiliar, hing has a pungent smell in its raw form, but it mellows out beautifully when cooked.
• Rava (Semolina): Also known as sooji, rava comes in different grinds – fine, medium, and coarse. Medium or fine rava works best for this recipe, giving you that perfect crispy texture. In some regions, they use bombay rava which is even finer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together the Kashmiri red chilli powder, turmeric powder, hing, rice flour, and salt.
2. Now, add the water and mix well to create a thick masala paste. You want it to be coating consistency, not too runny.
3. Wash and slice the brinjal into about ½ inch thick rounds.
4. Coat each brinjal slice evenly with the masala paste. Make sure every nook and cranny is covered!
5. Let the marinated brinjal rest for about 20 minutes. This allows the flavours to really penetrate.
6. While the brinjal marinates, prepare the rava coating. In a separate plate, combine the rava and a pinch of chilli powder and salt.
7. Press each marinated brinjal slice into the rava mixture, coating both sides well. Press firmly so the rava sticks!
8. Heat about ½ inch of oil in a frying pan over medium-low heat. The oil shouldn’t be smoking hot – we want to cook the brinjal through without burning it.
9. Carefully place the coated brinjal slices into the hot oil, being careful not to overcrowd the pan.
10. Shallow fry for about 3-4 minutes per side, or until golden brown and crispy.
11. Remove the fried brinjal and drain on paper towels to remove any excess oil.
12. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy brinjal.
• Keep the heat on the lower side. This ensures the brinjal cooks through and gets crispy without burning.
• For extra crispiness, you can double coat the brinjal in the rava mixture.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: If you’re gluten-free, you can substitute the rava with rice flakes (poha) or cornflour.
• Spice Level Adjustment: Adjust the amount of Kashmiri chilli powder to your liking. Add a pinch of cayenne pepper for extra heat.
• Monsoon/Rainy Day Snack Adaptation: My grandmother used to add a little besan (gram flour) to the rava coating for an even more satisfying crunch during the monsoon season. It’s perfect with a hot cup of chai!

Serving Suggestions

This crispy brinjal is amazing as a side dish with:

• Dal and Rice
• Roti or Paratha
• Curd Rice
• As a standalone snack with chutney or sauce

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying this brinjal? You can use any neutral-flavored oil like sunflower oil, vegetable oil, or peanut oil.
• Can I make the marinade ahead of time? Absolutely! You can marinate the brinjal for up to a few hours in the refrigerator.
• How can I prevent the brinjal from absorbing too much oil? Make sure the oil is hot enough before adding the brinjal, and don’t overcrowd the pan. Also, draining on paper towels is crucial.
• What is hing and can I substitute it? Hing is asafoetida, a resin with a pungent smell. If you can’t find it, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can be a very rough substitute.
• Can I bake this instead of frying? You can! Preheat your oven to 200°C (400°F). Place the coated brinjal on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy. It won’t be quite as crispy as fried, but it’s a healthier option.

Enjoy making this recipe! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!