Masala Crispy Baingan | How to make Masala Crispy Baingan

By suman prakash  |  20th Dec 2015  |  
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  • Masala Crispy Baingan, How to make Masala Crispy Baingan
Masala Crispy Bainganby suman prakash
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About Masala Crispy Baingan Recipe

An easy and tasty snack that i ate in my kitty party.

Masala Crispy Baingan is delicious and authentic dish. Masala Crispy Baingan by suman prakash is a great option when you want something interesting to eat at home. Restaurant style Masala Crispy Baingan is liked by most people . The preparation time of this recipe is 5 minutes and it takes 12 minutes to cook it properly. Masala Crispy Baingan is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Masala Crispy Baingan. Masala Crispy Baingan is an amazing dish which is perfectly appropriate for any occasion. Masala Crispy Baingan is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Masala Crispy Baingan at your home.

Masala Crispy Baingan

Ingredients to make Masala Crispy Baingan

  • 1 big brinjal
  • turmeric powder -1/4 teaspoon
  • red chilli powder -1/2 teaspoon
  • salt to taste
  • cumin powder -1 teaspoon
  • coriander powder-1 teaspoon
  • ginger-green chilli paste - 1 teaspoon
  • semolina -1 cup
  • Refined flour (maida) -3 teaspoons
  • oil to deep fry

How to make Masala Crispy Baingan

  1. Heat sufficient oil in a kadai. Cut the brinjal into thick slices.
  2. Cut each slice into two and put them in a bowl. Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste and lemon juice or tamarind pulp to taste and mix well .
  3. Set aside for 4-5 minutes. Place the semolina in a plate. Also put the refined flour in a bowl, add 4 tbsp of water and whisk well to avoid lumps.
  4. Dip the brinjal slices in the flour mixture and then roll in the semolina, pressing slightly. Gently slide them into the hot oil and deep-fry on a medium heat till it is golden and crisp.
  5. Drain on absorbent paper and serve hot with any chutney.

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