Crispy Eggplant Fries | Baingan Phula Bhaja | Eggplant Flower Fry

Name: Crispy Eggplant Fries | Baingan Phula Bhaja | Eggplant Flower Fry
Total time: 1800 s
Yield: 2–3 PERSON
Cuisine: Indian
Ingredients: 1 large eggplant (round brinjal/baingan); 3 tbsp rice flour or besan (gram flour); 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1 tsp Ginger garlic paste; 1/2 tsp Salt to taste; 1 pinch hing (asafoetida, optional); 1 Cup Water (as needed to make a semi-thick batter); 3 cup Oil for shallow or deep frying; 4 piece Bread crumbs; 4 piece Eggplant 🍆; 8 piece Long Beans 🫛; 5 piece Ladies Figure; 6 piece capsicum Chill

Lovley Shawlooney @cook_113662875

Bhubaneswar,Odisha

A unique and crispy twist on traditional eggplant recipes! These eggplant “flowers” are sliced in a special way to bloom while frying — giving them a beautiful shape and irresistible crunch. 😍

This dish is loved across many Indian homes, especially in Odisha and Bengal, where baingan is cut to resemble a flower and shallow-fried with a spiced gram flour or rice flour coating.

🌼 Crispy on the outside, soft on the inside — perfect as a tea-time snack, lunch side, or even a kids’ favorite

This dish is loved across many Indian homes, especially in Odisha and Bengal, where baingan is cut to resemble a flower and shallow-fried with a spiced gram flour or rice flour coating.

🌼 Crispy on the outside, soft on the inside — perfect as a tea-time snack, lunch side, or even a kids’ favorite

Lovley Shawlooney @cook_113662875

Bhubaneswar,Odisha

This dish is loved across many Indian homes, especially in Odisha and Bengal, where baingan is cut to resemble a flower and shallow-fried with a spiced gram flour or rice flour coating.

🌼 Crispy on the outside, soft on the inside — perfect as a tea-time snack, lunch side, or even a kids’ favorite

This dish is loved across many Indian homes, especially in Odisha and Bengal, where baingan is cut to resemble a flower and shallow-fried with a spiced gram flour or rice flour coating.

🌼 Crispy on the outside, soft on the inside — perfect as a tea-time snack, lunch side, or even a kids’ favorite

Saved

Ingredients

25–30 minutes

2–3 PERSON

1large eggplant (round brinjal/baingan)
3 tbsprice flour or besan (gram flour)
1 tspred chilli powder
1/2 tspturmeric powder
1/2 tspcumin powder
1 tspGinger garlic paste
1/2 tspSalt to taste
1 pinchhing (asafoetida, optional)
1 CupWater (as needed to make a semi-thick batter)
3 cupOil for shallow or deep frying
4 pieceBread crumbs
vegetable
4 pieceEggplant 🍆
8 pieceLong Beans 🫛
5 pieceLadies Figure
6 piececapsicum Chill
Tips :-Fry on medium heat so the eggplant cooks through and the flower opens up fully.For a gluten-free version, skip hing and use only rice flour

Saved

Steps

25–30 minutes

1

1. Prepare the Eggplant/capsicum Chill/Ladies Figure/Long Beans:
Wash the Eggplant/capsicum Chill/Ladies Figure/Long Beans and cut off the stem. Slice it into thick roundels (about ½ inch), then carefully make cross-cuts on each slice (like a plus + sign), without cutting all the way through — so it opens up like a flower when fried.
2

2. Make the Batter:
In a bowl, mix rice flour or besan with red chilli, turmeric, cumin, salt, and hing. Add a little water to form a smooth, semi-thick batter.
3

Want extra crunch? Add Bread crumbs powder to the batter.
4

Dip each Eggplant/capsicum Chill/Ladies Figure/Long Beans “flower” slice into the batter, coating it well. Gently drop it into the hot oil. Fry until golden brown and crisp on both sides.
5

3. Heat the Oil:
Heat oil in a pan on medium flame. Make sure it’s hot enough before frying.
6

4. Dip & Fry:
Dip each Eggplant/capsicum Chill/Ladies Figure/Long Beans “flower” slice into the batter, coating it well. Gently drop it into the hot oil. Fry until golden brown and crisp on both sides.
7

5. Drain & Serve:
Remove and drain on a tissue. Serve hot with dal-rice or enjoy as a crispy evening snack with chutney or ketchup.

Saved

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Lovley Shawlooney @cook_113662875

on June 24, 2025 07:44

Bhubaneswar,Odisha

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