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, a marvellous creation to spice up your day. Masala Crispy Baingan is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMasala Crispy Baingan is just too tempting. This amazing recipe is provided by suman prakash. Be it kids or adults, no one can get away from this delicious dish. How to make Masala Crispy Baingan is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Masala Crispy Bainganby suman prakash. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Masala Crispy Baingan is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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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