Home Food Recipies Brinjal Fry Recipe | Brinjal Phodi Recipe | Vangyache Kaap | Brinjal Rava Fry Recipe

Brinjal Fry Recipe | Brinjal Phodi Recipe | Vangyache Kaap | Brinjal Rava Fry Recipe

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Brinjal fry recipe with step by step pics. i often make phodi or kaap or rava fries as a side veggie dish to go with khichdi or dal rice. fritters made from veggies are called as phodi in konkani language and kaap in marathi language. the vegetables are sliced, marinated with spices and then dredged with rice flour or rava (sooji or cream of wheat), later to be pan fried or shallow fried.

Vangyache kaap or brinjal phodi is the maharashtrian and konkani version of sliced fried brinjal rounds. these crispy brinjal rounds are similar to the way begun bhaja is made in bengali cuisine. these pan fried brinjal slices have nice sweetish tones and soft in texture from within and crisp from outside.

Each home has their own variation of making brinjal phodi. i make brinjal phodi using less spice powders and dredging the brinjal slices with rava (sooji) or rice flour. you can even use besan (gram flour).

To make brinjal phodi, use the large variety of brinjal (aubergine) that is used for making baingan bharta. there should be less seeds in the brinjal.

To make this vangyache kaap, the veggies are shallow fried in oil. since brinjal absorbs a lot of oil, i pan fry them and use less oil while frying. the vegetable fries can be baked or air fried also.

Serve brinjal fry hot or warm as a side dish with khichdi or dal-rice.

Brinjal phodi or brinjal fry recipe below:

brinjal fry recipe
Brinjal fry recipe | brinjal phodi recipe | vangyache kaap recipe
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Course: side, starters
Cuisine: goan, konkani, Maharashtrian
Servings: 4

Brinjal phodi are crispy and delicious pan fried brinjal slices. these brinjal slices have nice sweetish tones and soft in texture from within and crisp from outside.

Ingredients (1 cup = 250 ml)
For marinating brinjals:

  • 250 grams bharta baingan or 1 large aubergine (having less seeds)
  • 1 teaspoon kashmiri red chili powder
  • ½ teaspoon turmeric powder(haldi)
  • ½ teaspoon garam masala powder
  • 1 generous pinch of asafoetida(hing)
  • salt as per taste

Other ingredients for brinjal phodi:

  • 4 to 5 tablespoons rava or besan or rice flour
  • 4 to 6 tablespoons oil or add as required

How to make recipe

Preparation for brinjal phodi recipe:

  1. rinse and then slice brinjal/aubergine in slices having 0.5 cm thickness.
  2. in a large bowl or pan take enough water. add ½ teaspoon salt and mix. soak the brinjal slices for about 10 minutes. the brinjal slices should be immersed in the water.
  3. later drain all the water and take the brinjal slices in a large plate or tray.

Making brinjal phodi:

  1. sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chili powder and 1 generous pinch of asafoetida (hing).
  2. sprinkle some salt as per taste.
  3. mix and coat the spices evenly all over the brinjal slices.
  4. take 4 to 5 tablespoons rava or besan or rice flour in another plate. also heat 1 to 2 tablespoons of oil on a tawa. for frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
  5. take each slice and place it on the rava.
  6. evenly dredge and coat the brinjal slice with the rava. dust of excess rava by gently tapping the slice.
  7. place the brinjal slices on the tawa.
  8. fry on medium flame. let one side become crisp and light golden.
  9. then turn over and fry the second side till it becomes crisp and light golden. flip a couple of times more for even frying. fry till the brinjal slices are crisp and golden. this way fry the brinjal in three to four batches. add more oil if required.
  10. remove the fried brinjal slices and place them on kitchen paper towels.
  11. serve brinjal fry hot or warm as a side dish with khichdi or dal-rice. you can garnish with few coriander leaves if you want.

How to make brinjal phodi or brinjal rava fry recipe:

1. rinse and then slice 250 grams bharta baingan or 1 large aubergine (having less seeds) in 0.5 cm thickness.

brinjal to make brinjal fry recipe

2. in a large bowl or pan take enough water. soak the brinjal slices for about 10 minutes. the brinjal slices should be immersed in the water.

brinjal to make brinjal fry recipe

3. later drain all the water and take the brinjal slices in a large plate or tray.

brinjal to make brinjal fry recipe

4. sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chili powder and 1 generous pinch of asafoetida (hing).

making brinjal fry recipe

5. sprinkle some salt as per taste.

making brinjal fry recipe

6. mix and coat the spices evenly all over the brinjal slices.

making brinjal phodi recipe

7. take 4 to 5 tablespoons rava or besan or rice flour in another plate. also heat 1 to 2 tablespoons of oil on a tawa. for frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.

making brinjal phodi recipe

8. take each slice and place it on the rava.

making brinjal phodi recipe

9. evenly dredge and coat the brinjal slice with the rava. dust of excess rava by gently tapping the slice.

making brinjal phodi recipe

10. place the brinjal slices on the tawa.

brinjal fry recipe, brinjal phodi recipe, vangyache kaap, brinjal rava fry recipe

11. fry on medium flame. let one side become crisp and light golden.

brinjal fry recipe, brinjal phodi recipe, vangyache kaap, brinjal rava fry recipe

12. then turn over and fry the second side till it becomes crisp and light golden. flip a couple of times more for even frying. fry till the brinjal slices are crisp and golden. this way fry the brinjal in three to four batches. add more oil if required.

brinjal fry recipe, brinjal phodi recipe, vangyache kaap, brinjal rava fry recipe

13. remove the fried brinjal slices and place them on kitchen paper towels.

brinjal fry recipe, brinjal phodi recipe, vangyache kaap, brinjal rava fry recipe

14. serve brinjal fry hot or warm as a side dish with khichdi or dal-rice. you can garnish with few coriander leaves if you want.

vangyache kaap recipe

Courtesy: source

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