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.

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

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)

Bajji & Pakora Recipes