Vangya Chi Bhajji.(Brinjal Fritters)

I have lovely childhood memories of having these bhajjis in  Maharashtrian weddings,with masale bhat and jalebi,this was before buffet system was introduced…

I always tell my son whenever he gets married we will have typical Maharashtrian pangat,with traditional Maharashtrian food 😊

Specialty of this bhajji is that it’s very crisp front outside and melt in mouth soft from within.
Goes very well a side dish with Dal rice or Pulav.


1 Large size Brinjal (Washed and Sliced thinly).

1 cup Besan

1/2 tsp Turmeric Powder.

1 tsp red Chilli Powder.

1/ tsp Dhana Jeera Powder.

1/8 tsp Ajwain.

Salt to taste.

Oil for frying.


Wash,peel and slice brinjal thinly.

Keep it soaked in salt water for 1/2 an hour.

Add salt,turmeric powder,dhana jeera powder and chilli powder to besan.

Make a thick batter adding water as per requirement.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making bhajis crisp.

Dip few slices of brinjal in the prepared batter and fry in hot oil on medium flame till they turn crispy.

Remove on absorbant(tissue) paper  to drain any excess oil.

Serve hot with tomato ketchup.

Happy Cooking !!!


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