Baigan and Kache Kele ke Bhajia | How to make Baigan and Kache Kele ke Bhajia

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By R.Anandi Anand
Created on 18th May 2016
  • Baigan and Kache Kele ke Bhajia, How to make Baigan and Kache Kele ke Bhajia
Baigan and Kache Kele ke Bhajiaby R.Anandi Anand
  • Baigan and Kache Kele ke Bhajia | How to make Baigan and Kache Kele ke Bhajia (7 likes)

  • 0 reviews
    Rate It!
  • By R.Anandi Anand
    Created on 18th May 2016

About Baigan and Kache Kele ke Bhajia

In Tamil Nadu we make katrikai (brinjal) bajji and vazhakkai (raw banana) bajji.

Baigan and Kache Kele ke Bhajia is a delicious dish which is liked by people of all age groups. Baigan and Kache Kele ke Bhajia by R.Anandi Anand has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Baigan and Kache Kele ke Bhajia at many restaurants and you can also prepare this at home. This authentic and mouthwatering Baigan and Kache Kele ke Bhajia takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Baigan and Kache Kele ke Bhajia is a good option for you. The flavour of Baigan and Kache Kele ke Bhajia is tempting and you will enjoy each bite of this. Try this Baigan and Kache Kele ke Bhajia on weekends and impress your family and friends. You can comment and rate the Baigan and Kache Kele ke Bhajia recipe on the page below.

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Baigan and Kache Kele ke Bhajia

Ingredients to make Baigan and Kache Kele ke Bhajia

  • 1 raw banana cut round shaped
  • 2 brinjals cut round
  • 1 cup besan
  • 1 tbsp rice powder
  • 1/2 tsp chilli powder
  • Hing - 1/4 tsp
  • 1/2 tsp ajwain
  • Salt as per taste
  • Oil for r deep frying

How to make Baigan and Kache Kele ke Bhajia

  1. Mix besan with all the ingredients except oil with water to make dosa like batter.
  2. Heat oil in a kadai.
  3. Dip each piece of banana and brinjal and fry in oil till crisp.
  4. Serve hot with any chutney of your choice.

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