Stuffed Brinjal Bajji (Eggplant Fritters)

Stuffed eggplant bajjis pairs well with southindian meals or can be served as a teatime snack / Starter.

Stuffed Brinjal Bajji Recipe Video Posted on Youtube English Channel 😊

Ingredients:

300 Grams Brinjal

10 Pods Garlic

Fist Full Coriander Leaves

5 Spicy Green Chilies

1 Tsp Cumin

1 Tsp Coarse Salt

Oil For Frying

Batter:

300 Grams Chickpea Flour (Besan / Kadalai maavu)

1 Tsp Chilly Powder

1 Tsp Carom Seeds (Omam / Ajwain)

1 Tsp Cumin Powder

1/4 Tsp Cooking Soda

Salt as per taste

2 Tbsp Hot Oil...

Prep:

Wash the egg plant well. Using a sharp knife gently peel the dry skin from the stem as shown in the video. 

Separate the tender part of the stem and remove the hard part of the stem. Chop the brinjal not all the way through but cross as shown in the video.

Place the prepped brinjal in a pot of water with salt.

Separate coriander leaves and wash twice in water.

Peel and wash garlic and reserve.

Separate the stems from chilies , wash and reserve.

In a mixer jar add coriander, chilies, garlic, cumin and coarse salt. Grind all the ingredients with 2 tbsp water.

Prepare Batter:

Place enough oil for frying in a wok on lowest flame setting. Allow the oil to gradually reach temperature.

In a mixing bowl add the sifted chickpea flour, chilly powder, cumin powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter.

Method:

Drain the brinjal from water and start stuffing with the coriander paste. Place the stuffed brinjal in a plate.

Mix the batter once. Dip the brinjal in batter holding the stem, gently drop in hot oil. Add a batch of five brinjals in hot oil.

Gently flip every two minutes and fry the brinjal on low to medium flame for 5 to 8 minutes. Place on high flame and allow the batter to turn golden. 

Drain the brinjal bajjis from hot oil and place it on a observant kitchen towel. Once the oil has drained serve the brinjal bajjis hot with chutney...Enjoy!