Brinjal Bonda (Brinjal Bajji) Recipe

Cooking Directions

• STEP 1.Slice the brinjal into thin rounds and sprinkle salt on both sides. Let it sit for 10 minutes to remove excess moisture.
• STEP 2.In a bowl, mix gram flour, rice flour, red chili powder, turmeric powder, salt, and water to make a thick batter.
• STEP 3.Dip each brinjal slice into the batter, ensuring it is coated well. Deep fry in hot oil until golden brown and crispy.
• STEP 4.Serve the Brinjal Bonda hot with coconut chutney or tomato ketchup.

Cooking Tips

• Choose small and firm brinjals for better taste and texture.
• Make sure the oil is hot enough before frying to prevent the bondas from becoming oily.
• You can add a pinch of baking soda to the batter for a lighter and crispier texture.

Storage and Serving

• Brinjal Bonda is best served hot and crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or air fryer to regain the crispiness.