Are you craving something crunchy and savory that takes less than 20mins to make? Eggplant chips is the perfect solution for you! This easy and delicious recipe combines thinly sliced eggplant with a flavorful blend of spices and a crispy coating, resulting in a mouthwatering snack that is both satisfying and nutritious. Whether you're looking for a quick and easy snack or a tasty accompaniment to your favorite meal, these eggplant chips are sure to become a new favorite.

Cooking Instructions:

1. To prepare eggplant chips/ bhaja , start by thoroughly washing the eggplant and patting it dry with a paper towel.

2. Next, you can slice the eggplant into thin strips lengthwise or into thin rounds, depending on your preference.

3. In a bowl, combine chili powder, salt, pepper, turmeric, asafoetida, ginger and garlic paste, green onion, cumin seeds, and cornflour. Mix well to create a paste, gradually add 3-4 tablespoons of water until the mixture reaches a smooth, thick consistency.

4.Marinate the thinly sliced eggplant with the prepared paste and rub it in to ensure that the eggplant is evenly coated. Let it marinate for a few minutes to allow the flavors to penetrate the eggplant slices.

5. Heat oil in a pan and fry the coated eggplant slices until they are crispy and golden brown on both sides, while also ensuring that the inside is cooked to perfection. This will give the eggplant a delicious crunch on the outside and a soft texture on the inside.

These eggplant chips make a delightful accompaniment to dhal and hot rice, along with some refreshing yogurt to balance the flavors.

You can also enjoy them as a snack by simply dipping them in some yogurt and savoring the crunchy goodness.

Ingredients Overview:

• Eggplant: You'll need two medium-sized eggplant, which will be sliced into thin strips or rounds to make the chips.
• Spices: The recipe uses a blend of chili powder, salt, pepper, turmeric, and asafoetida to create a fragrant and flavorful paste that coats the eggplant. Cumin seeds add an earthy note, while ginger and garlic paste add depth and richness.
• Green onion: Finely chopped green onion adds a fresh and slightly pungent flavor to the dish.
• Cornflour: This helps to create a crispy coating on the eggplant when fried.
• Water: You'll need 3-4 tablespoons of water to help create a smooth paste from the spice blend.
• Oil: You'll need enough oil to shallow or deep fry the eggplant slices until they are crispy and golden brown. For a healthier version you can use an air fryer.

Overall, this recipe uses simple and readily available ingredients to create a snack that is satisfying.

Eggplant Chips - Baingan Bhaja - Brinjal Bhaja As Featured On Youtube

FAQS: Eggplant Chips - Baingan Bhaja - Brinjal Bhaja

Some frequently asked questions about eggplant bhaja:

Q: What is eggplant bhaja?

A: Eggplant bhaja, also known as eggplant chips, is a popular Indian snack made by coating thin slices of eggplant with a spice blend and shallow frying them until they are crispy and golden brown.

Q: Is eggplant bhaja healthy?

A: Compared to other fried snacks, eggplant bhaja is a relatively healthy option. Eggplant is a low-calorie vegetable that is high in fiber and antioxidants, and the spices used in this recipe also offer several health benefits.

Q: Can I use a different type of eggplant for this recipe?

A: Yes, you can use different types of eggplant for this recipe, such as Japanese eggplant or baby eggplant. However, make sure to adjust the cooking time accordingly, as different types of eggplant may have different cooking times.

Q: Can I bake the eggplant chips instead of frying them?

A: Yes, you can bake the eggplant chips instead of frying them for a healthier option. Preheat your oven to 425°F (220°C) and place the coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping the slices halfway through, until they are golden brown and crispy.

Q: What can I serve with eggplant bhaja?

A: Eggplant bhaja pairs well with a variety of dips and sauces, such as yogurt dip or tamarind chutney. You can also serve it with a side of hot rice and dhal for a complete meal.

Q: How can I store leftover eggplant bhaja?

A: Leftover eggplant bhaja can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven or toaster oven to restore crispiness.