Ingredients

• 2 to 3 - Medium-sized eggplants
• 1/2 cups - Rava or fine sooji
• 2/3 cups - Besan flour
• 1/4 cup - Finely chopped coriander leaves
• 2 tsp - Jeera/cumin powder
• 1 tsp - Red chilli powder
• Sugar to taste
• Salt to taste
• Vegetable oil or ghee

How to Make Crispy Baingan Tikki

• Cut the eggplants into thin round slices. Separate them and soak them in salted water for about half an hour.
• Mix the rava, besan, jeera powder, chilli powder, finely chopped coriander, a little salt, and sugar well. Spread it on to a flat plate.
• Drain excess water from the eggplant slices and place them one by one in the rava mixture.
• Make sure that the slices are well-separated and do not overlap.
• After a minute, flip the slices in the rava mixture.
• Make sure that you press each slice against the mixture before flipping it over.
• Follow the same procedure after another minute or so.
• Place a flat nonstick pan over medium heat and spread the oil or ghee all over it.
• Place the eggplant slices one by one on the pan and let them cook for a few minutes until the bottom is golden brown.
• Add a drop of ghee/oil onto each slice and flip over.
• Cook until the other side is golden brown as well. Serve hot.