Brinjal Bajji
Ingrediants:
Brinjal - 1/4kg
chana flour - 1cup (large)
salt - 1/2 tea spoon
dhaniya powder - 2 tea spoon
Garam masala - 1 tea spoon
cooking soda - 1pinch
oil - according to the necessity
Preparation:
1. Take long brinjals.
2. Cut them vertically.
3. If you have short brinjals then cut those brinjals round slices in shape.
4. Now dip these brinjal pieces in salt water.
5. Take a bowl.
6. Add chana flour, salt , chili powder, dhaniya powder, garam masala, cooking soda and water.
7. Mix all these ingrediants finely.
8. The mixture should be slipery in form.
9. Now cook this mixture for 10 minutes.
10.Now remove brinjal pieces from salt water and let those pieces get dry for some time.
11.Then  sprinkle salt and chili powder on both sides of brinjal pieces.
12.Due to this the bujji will be very tasty.
13.Take a wide bowl.
14. Place it on the stove.
15.Add some oil in to it and let it heated for sometime.
16. Now dip the brinjal pieces in chana flour mixture and then drop into oil.
17. Then fry then until they become crispy.
18. Now take those from the bowl which is on stove and serve them into serving plate with tissue paper. So that oil in the brinjal pieces will be absorbed by it.
19. Therefore brinjal bajji is ready.
20. We can have brinjal bajji with combination of tomato soas.
About Brinjal bajji:
Brinjal baji is very easy an simple process to prepare . We can prepare this snack within less time. In this ecipe we have soaked brinjal pieces in salt water then dip it in chanaflour mixture then we have to fry in oil. But we can prepare this brinjal bajji in other process that is frying brinjal pieces until they become crispy and then dip in the chanaflour mixture then fry them. Everyone will like to have this snack. The people who hate to eat brinjal , they will also love to have this snack. I hope you prepare and try this snack and impress your friends, relatives an family members. If you have this snack in cool evening , it will be amazing. Le me know your experiences and opinions of this snack through your comments. Thank you.
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