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Brinjal Bonda(Brinjal Bajji)
By : Uma Devi Ramachandra
Category : Andhra recipes, Pakoras and vadas, Fried snacks, Eggplant-brinjal, Onion, Oil
Servings : 3-4
Time Taken : 15-30 mins
Rating :
For Stuffing:
  1. Heat 2 tsp of oil, add onion pieces, 3/4 tsp red chilli powder, chopped coriander,crushed garlic & salt.
  2. Fry for 2 min, add fried chana dal powder & garam masala, mix well.
  3. Remove and keep aside.

For Bajji:

  1. Cut brinjal vertically into four keeping the stem intact.
  2. Boil them with some salt till they are just soft (but not mashed).
  3. Drain the water.
  4. Stuff the brinjals with the onion & dal mix (about a marble size is enough).
  5. Gently press the four parts together,keep them aside.
  6. Preparation of batter mix besan, rice flour, salt, 1/2tsp of red chilli powder, baking soda & ajwain.
  7. Mix well & make bajji batter by adding water (it should coat the brinjals nicely).
  8. Dip stuffed brinjal in batter & deep fry in hot oil, till golden brown in colour.
  9. Put them on a paper napkin to drain any excess oil.
  10. Serve hot with tomato sauce, chutney and onion rings.
300 g - tender brinjal (preferably small,round variety )
2 - onions, medium,chopped fine
1 to 1/4tsp - red chilli powder
2 tbsp - fried channa dal powder
1/4 tsp - ajwain
3 cloves - garlic, crushed
250 g - besan
2 tsp - rice flour
1/8 tsp - baking soda
a pinch - garam masala (optional)
1 tsp - very finely chopped coriander leaves
oil for deep frying
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