Deep-Fried Eggplant Slices-“Baingan Kachri”

DSC_2115Fried Eggplant Slices, makes 8 slices – Recipe adapted from Madhur Jaffrey’s World Vegetarian

Fried eggplant slices also known as “Baingan Kachri” is a popular dish in most Indian homes. I cook this often since my daughter relishes it and I am thrilled as she gets her healthy dose of veggies. The eggplant is thickly sliced, then thrown in some salted water. It is then patted dry with a kitchen towel and sprinkled with spices like coriander, cumin, red chilly powder, salt and pepper.

The eggplant absorbs all the spices and is then coated with whole wheat flour and deep fried. Deep frying the eggplant locks in all the juices of the eggplant and tastes soft and sweet. We enjoy eating these eggplant slices with lentil and rice.


  • 1 medium sized eggplant approximately 360 grams
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilly powder ( I use Kashmiri Degi Mirch, which is bright in color and non-spicy)
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 1/2 cup  Whole Wheat Flour “chappati aata”
  • canola oil for frying


Slice the eggplant in 1/2 inch slices and soak in salted water. Soak for about 10 minutes.IMG_4243

Remove the slices from the water and lightly dab with a kitchen towel. Do not squeeze it.IMG_4246

Arrange the slices in a line and sprinkle salt, pepper, cumin powder, coriander powder, red chilly powder on one side of the eggplant. Gently flip to the other side and sprinkle the spices again. Keep aside for 30 minutes.IMG_4255

IMG_4260Coat the eggplant slices in whole wheat flour on both sides and shake off the extra.

IMG_4263Heat oil in a deep bottomed vessel. The oil should be hot but not smoking. Add 2 to 3 slices at a time and fry for 2 minutes on both sides until nicely browned.IMG_4271

Remove on a paper towel to drain.DSC_2115

Transfer to a serving dish and serve hot with lentil and rice.


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