This authentic, Maharashtrian Vangyache Kaap recipe (वांग्याचे काप) will turn usual Baingan / Eggplant into something so delicious, that you will keep wanting more. These Aubergine Fritters are very easy to make and use only a few ingredients readily available in your kitchen pantry.
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This popular and mouth-watering Marathi dish can be made quickly and is perfect as a side dish, starter or even as a snack. Learn how to make these tasty, quick and easy Brinjal Fritters in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Brinjal Fry:
Simple yet Delicious
This simple yet delicious traditional Maharashtrian recipe involves just mixing a few basic spices together and then rubbing them on to large Brinjal / Aubergine / Bharta Baingan roundels all over.
These spiced roundels are then evenly coated with a thin layer of rice flour and then shallow fried until golden brown. Rice flour prevents roundels from sticking to the pan along with adding a nice little crispy layer on the outside.
If you like a slight tangy flavour, you can squeeze little bit of lemon juice on each Eggplant roundel before serving.
That’s it, scrumptious Vangyache Masala Kaap / Brinjal Tawa Fry are ready! Serve this quick Baingan Fry hot with chapati or rice or eat it on its own as a starter or a snack.
Brinjal Fry – Perfect for Vegans, Vegetarians and Gluten-Free, Dairy-Free Diet
Brinjal / Vanga / Eggplant is a vegetable that many dislike as its texture becomes soft and slimy after cooking and it has lots of seeds. But as this Brinjal Fry recipe converts Baingan / Aubergine into something so tasty, it can be easily incorporated into regular meal plan without family members complaining about bland food.
As this Aubergine Fry recipe is so quick and easy, anyone can make it. Even if you are a new cook, a bachelor living on your own or a student in the university, you can without a doubt make this fresh, home cooked Baingan Tawa Fry for a meal.
What’s more, this Eggplant Fry recipe is also suitable for vegans and vegetarians and for people following a gluten-free diet or for ones with lactose intolerance following a dairy free diet.
Give this flavourful Wangyache Kaap / Baingan Bhaja a try today….
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Recipe Card for Maharashtrian Vangyache Kaap :
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Step-by-step instructions with photos for Maharashtrian Baingan Fry:
• In a bowl add turmeric (Haldi) powder, coriander (Dhaniya) powder, cumin (Jeera) powder, salt, red chilli powder, asafoetida (Hing), garam masala and mix well.
• Place Brinjal / Aubergine roundels on a plate and apply half of the spice mix to top of the roundels.
• Then turn them over.
• Apply remaining half of the spice mix to the other side of roundels.
• Let them rest for 10 mins.
• After 10 mins dip each roundel in rice flour and coat it well with thin layer of rice flour from all over.
• Coat all roundels with rice flour and keep aside.
• Heat a pan on medium setting. Add some oil and spread it all over the pan.
• Place roundels on the pan. Add some more oil on top of roundels and shallow fry till they are golden brown from below.
• Then flip them over.
• Again spread some oil on top of the roundels. Flip them again after they have turned golden brown from other side as well.
• Fry them for another minute or so till they are properly cooked. Then remove them on a plate.
• Maharashtrian Vangyache Kaap / Indian Aubergine Fritters are ready!
• Serve hot with rice or chapati or eat as a starter / appetizer or a snack.
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