Crispy Baingan Tikki

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.