Eggplant bajji recipe, How to make Bajji

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Some recipes don’t need frills—they just need memories. Eggplant bajji, also known as brinjal bajji or kathirikkai bajji (no soda), is a humble South Indian fritter made by dipping thin slices of eggplant in spiced gram flour batter and deep-frying them until crisp and golden. It’s the kind of snack that brings back memories of surprise rain showers, a hot cup of chai, and your mother’s hands moving swiftly in the kitchen.

I made this kathirikkai bajji using eggplants freshly harvested from my own garden—just like my mom used to, with no food color or soda. The secret? A thick, well-seasoned batter and perfectly heated oil. This is her recipe, and now, it’s mine to share with you.

A Bite of History – The Quiet Legacy of Eggplant Bajj

Long before Instagram-worthy platters and food delivery apps, there was bajji—the kind of homemade snack that came sizzling from kitchen kadais on rainy evenings or when guests showed up unannounced. In South India, bajji wasn’t just street food—it was a moment of comfort and warmth, often made with whatever vegetable was fresh and on hand.

The word bajji is native to South Indian languages like Tamil, Telugu, and Kannada—distinct from the North Indian pakora. As gram flour (besan) became a household staple in the early 20th century, women across Tamil and Telugu homes began coating vegetables like raw banana, potato, and kathirikkai (brinjal) in simple spice batters and deep-frying them to golden crispness.

Eggplant, or kathirikkai, has been cultivated in India for over 2,000 years, praised in ancient texts for its medicinal and culinary value. But it was in the home kitchens of the 1900s that kathirikkai bajji became a tea-time favorite—especially during monsoons or temple fasting days.

This brinjal bajji wasn’t part of a written recipe. It lived in muscle memory—in the way the batter clung to the slice, in the sound of oil, in how Paati just knew when to flip it.

So while eggplant bajji may not be ancient, it holds a quiet legacy as part of everyday Tamil-Telugu kitchen wisdom—a revival-worthy snack that absolutely deserves a place on today’s plates.

Jump to Recipe

A Note from Me

This eggplant bajji recipe was first shared on Sandhyathome in 2016, straight from my family’s kitchen and garden memories. At the time, it was rare to find brinjal bajji or kathirikkai bajji online—especially in this true homestyle version, made without food color or soda. Like many unique recipes on this blog, it was soon copied and circulated elsewhere, often without credit.

But originality always finds its way home.

Every recipe on Sandhyathome is rooted in tradition, memory, and honest food. This kathirikkai bajji—like many others here—was introduced to the internet from my stove to your screen. Years before it became “popular,” it was already being loved in my kitchen.

Eggplant Bajj Ingredient Roles – What Each Ingredient Does

Ingredient	Role in the Dish
Eggplant / Brinjal / Kathirikkai	The star vegetable, thinly sliced to create soft, melt-in-mouth centers inside the crispy coating.
Oil	For deep frying the bajjis until golden and crisp.
Besan (Gram Flour)	Acts as the main batter base, providing structure and a nutty flavor.
Rice Flour	Adds extra crispiness and prevents the bajji from turning soggy.
Chili Powder	Gives gentle heat and a hint of color to the batter.
Salt	Enhances all the flavors and balances the earthy taste of eggplant.
Water	Used to make a thick, smooth batter that coats the eggplant slices evenly.

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Eggplant bajji recipe, How to make Bajji

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, Tea-time Snack, Side DishCuisine: South Indian, Tamil, teluguDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Eggplant bajji, also known as Brinjal bajji or Kathirikkai bajji, is a classic South Indian tea-time snack made by dipping thin eggplant slices in a spiced gram flour batter and deep-frying them until golden and crisp. This homestyle recipe uses no soda or food color—just simple pantry staples for the perfect crispy bite.

Ingredients for Eggplant bajji

Metric US

1 large (or 5–6 small) nos. 1 large (or 5–6 small) Eggplant / Brinjal / Kathirikkai (thinly sliced)
1 cup, 1 Besan (Gram Flour)
¼ cup, ¼ Rice Flour
½ teaspoon, ½ Chili Powder
Salt – as needed
¾ cup, (approx.) ¾ Water
(add gradually to make thick batter)
Oil – for deep frying

Directions to make Eggplant bajji

Make the Batter
In a mixing bowl, combine besan, rice flour, chili powder, and salt. Slowly add water to form a thick, smooth batter.
Slice the Eggplant
Wash and cut the eggplant into thin, even slices. Slice just before frying to avoid discoloration.
Heat the Oil
Heat oil in a deep kadai on medium flame. Test the oil by dropping a little batter—if it rises steadily, it’s ready.
Dip and Fry
Dip each eggplant slice into the batter, coat well, and gently drop into the oil. Fry a few at a time without crowding.
Flip and Cook
Flip after puffing, and fry both sides until golden brown and crisp. Drain on a paper towel.
Serve Hot
Enjoy immediately with coconut chutney or tomato-onion chutney and a hot cup of chai.

Notes

1 cup = 250 ml

Directions to brinjal bajji with step by step images

Make the Batter
In a mixing bowl, combine besan, rice flour, chili powder, and salt. Mix well. Slowly add water to form a thick, smooth batter.
Prepare the Batter u0026 Heat Oil
In a mixing bowl, combine the flours, chili powder, and salt. Gradually add water to make a thick, smooth batter.
Meanwhile, heat oil in a deep kadai over medium flame. To test if it’s ready, drop a little batter—if it rises steadily, the oil is hot enough for frying
Slice, Dip u0026 Fry
Wash and cut the eggplant into thin, even slices.Slice just before frying to avoid discoloration. Dip each slice into the prepared batter, ensuring it’s well coated. Immediately drop into hot oil and fry in small batches until golden and crisp, flipping as needed.
Flip and Cook
Flip after puffing, and fry both sides until golden brown and crisp. Drain on a paper towel.
Serve Hot
Enjoy immediately with coconut chutney or tomato-onion chutney and a hot cup of chai.

Eggplant from my garden

Pro Tips for Perfect Brinjal Bajji (No soda)

Use fresh eggplants: Choose firm, lightweight eggplants without bruises for best texture and taste.
Slice just before frying: Prevents browning and keeps the slices from releasing excess moisture.
Batter consistency matters: Keep the batter thick enough to coat well but not too heavy—like dosa batter.
Right oil temperature: Medium heat ensures the bajjis puff and cook evenly. Too hot = burnt outside, raw inside.
No soda needed: A well-rested, thick batter naturally gives that soft puff without baking soda or fruit salt.

Serving Suggestions

Chutney Pairings: Serve hot with coconut chutney, mint chutney, or tomato-onion chutney.
Rainy Day Platter: Pair with masala chai or filter coffee on monsoon evenings.
Festive Side: Works beautifully as a starter during Navratri, Diwali, or temple-style meals.

FAQs – Brinjal Bajji (Eggplant Fritters)

Why is my bajji not crispy?

Add enough rice flour and ensure oil is at the right temperature. Avoid overcrowding the pan.

What is the best batter for making brinjal bajji at home?

The best batter for brinjal bajji is made with gram flour, rice flour, chili powder, and salt mixed with water to a thick consistency. Avoid runny batter, and always mix it fresh before frying.

Is kathirikkai bajji a traditional Tamil recipe?

Yes, kathirikkai bajji is a traditional Tamil recipe, often made during tea time or rainy days. While not ancient, it’s been a part of Tamil-Telugu home kitchens for over a century and passed down through oral tradition.

Can I store leftover eggplant bajji?

While eggplant bajji tastes best when served hot, you can store leftovers in the fridge and reheat them in an oven or air fryer. They may lose some crispness but still taste great.

Why is my brinjal bajji oily or soggy after frying?

Soggy brinjal bajji often happens when the oil is not hot enough or the batter is too thin. Always fry on medium heat and allow excess oil to drain on paper towels immediately after frying.

What chutney goes best with South Indian eggplant bajji?

Coconut chutney, mint chutney, or tomato-onion chutney pairs beautifully with South Indian eggplant bajji. For a street-style feel, serve it with all three and a cup of chai.

Can I use small eggplants for kathirikkai bajji?

Yes, you can use small brinjals to make kathirikkai bajji. Slice them thin and evenly. Small eggplants often have fewer seeds and absorb less oil, making them perfect for bajji.

How to make eggplant bajji crispy without baking soda?

To make crispy eggplant bajji without soda, use the right ratio of besan to rice flour and ensure the oil is moderately hot. A thick batter and consistent frying temperature will give you puffed, crisp bajjis naturally.