Recipe – Crispy Baingan / Crispy Eggplant / Kurkure Baingan Fry

Aviary Photo_131506606963143351

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Baingan (Eggplant): Washed and chopped into ½-inch circles or semicircles, 2 cups
  • Rice Flour: ½ Cup
  • Besan (Gram Flour): 1/4 cup
  • Salt: 1 1/2 teaspoon or to taste
  • Ginger, green chili paste: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala: ½ teaspoon
  • Water: ¼ Cup or as required
  • Oil: for deep fry or shallow fry
  • Chat Masala: ¼ Teaspoon


  • Add rice flour, besan, salt, ginger-chili paste, turmeric powder, red chili powder, garam masala. Toss everything well.
  • Add water and make a thick batter.
  • Dip all the baingan pieces (eggplant pieces) into the batter, one by one.
  • Deep fry in a pan or shallow fry on tawa.
  • Once it is crispy for both sides, take out in a kitchen napkin and sprinkle chat masala.
  • Serve hot.

Cook’s Note

  • I tried baking them. Line the dipped pieces on a baking tray, grease using oil/butter and bake for 35 minutes in 400-degree F or 180-degree C.
  • You may add garlic and onion paste in the batter as well.



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