Oval brinjal (cut in very thin round slices) – 10 slices
Bottle gourd (lauki, cut very thin with chips slicer) – 10 slices
Pumpkin (konhda, cut in 2 mm thick pcs) – 10 slices
Mustard oil – as required for frying
Fine Besan – 1 cup
Rice flour – 1/3 cup
Mustard oil – 1 tbsp
Salt – 1/3 tsp or as per taste
Turmeric powder – ¼ tsp
Chilli powder – as per taste
Water – ½ cup to ¾ cup (approximately)
Method of Preparation
1. Wash , drain and pat dry the vegetable pieces. Allow them to dry for 20-30 minutes on a paper towel, spread in a single layer.
2. Mix besan and rice flour together, rub in mustard oil. Add salt, turmeric powder and chilli powder, and mix.
3. Add water little by little to make a smooth batter of flowing consistency*.
*Check by dipping one piece of any vegetable. The batter should be just right to form a uniform thin coat.
4. Let the batter rest for 10-15 minutes.
5. Heat enough oil in a kadai, and fry the vegetable pieces after dipping them in the batter, one by one.
6. Serve these bachkas as a side dish with a meal or as a snack with chutney or dip.
Notes & Tips
1. The coating needs to be crisp, hence, remember to shake off the excess batter clinging to the vegetable pieces, or else the coating will become soft after frying.
2. Normally, making brinjal bachka or “Baigani” is quite tricky as brinjal becomes mushy when fried. The trick is to cut the slices as thin as possible preferably less than 1 mm thick, rub a little turmeric powder on both sides and allow to dry nicely. Even a little amount of wetness on the surface will lead to soggy bachkas.
3. You can also make bachkas with thin potato slices, or any vegetable (even green leafy vegetables) of choice.