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

Baingan fry is a tangy, spicy side dish typically served alongside other main course 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 in the authentic Punjabi style and called them Baingan Ke Feete.

She used to coat them with salt and spices only, but I make them a little differently. I prepare them by coating them with spiced and seasoned besan and then shallow-frying them to a crisp, golden finish. My DIL makes Begun Bhaja in Bengali style 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, they absorb all the flavours of the marination. They are a little bit bitter, so they will taste better if the salt and spices are on the 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- Baingan/brinjal/eggplant/aubergine – 1 no. ( round slices of equal thickness)

2- Besan/chickpea flour – 1 cup

3- Salt – 3 tsp/ to taste

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

1- Sieve besan/chickpea flour to avoid lumps

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

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

3- 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 on both sides by flipping until crisp and golden

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

5- Shallow-Fried tasty spicy-tangy baingan fry is ready. Serve immediately to enjoy them with their crunch

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