Baingan Fries /Brinjal Fries /Baingan Ke Feete(Punjabi Style)

Baingan fry is a tangy-spicy side dish served in the main course with other dishes. These fries go best with dals or lentil preparations. I occasionally make these fries as they remind me of my grandmother. She used to cook these baingan fries with the authentic Punjabi style and called them Baingan Ke Feete.

She used to coat them with salt and spices only but I make them in a little different way. I prepare them by coating with spiced besan and then shallow fry to crisp golden. My DIL makes Begun Bhaja in Bengali style(being a Bong) with the coating of rice flour and spices. We love each version of these amazing fries with humble baingan

As the brinjals have a spongy texture,  so they absorb all the flavours of marination. They are a little bit bitter so they will taste better if the salt and spices would be on a higher side. For these fries or feete the big sizes, brinjal is the best as these has fewer seeds and more flesh. These fries taste better when fried in mustard oil. A skillet or flat pan or a tawa will be ideal to fry them.

1- Bangan/brinjal/eggplant/aubergine – 1 no ( round slices of equal thickness)

2- Besan/chickpea flour – 1 cup

3- Salt – 3 tsp

4- Red chilly powder – 2 tsp

5- Dry coriander powder – 2 tsp

6- Garam masala powder – 2 tsp

7- Turmeric/haldi powder – 2 tsp

8- Amchur/dry mango powder – 2 tsp

9- Mustard oil – 2-3 tbsp

Sieve besan/chickpea flour to avoid lumps

Add salt and all the powdered spices to besan and mix well

Coat all the baingan slices with spiced besan and dust the extra flour. Keep them aside at rest for 5 minutes

Heat oil in a pan to smoking point and reduce the flame to medium-low. Add some baingan slices to the oil and Shallow fry them both sides by flipping until crisp and golden

Follow the same process for all the slices to fry and take them out on an absorbent paper

Shallow fried tasty spicy-tangy baingan fry is ready. Serve immediately to enjoy their crunch

You may also like