Ringan na Bhajiya | Eggplant Fritters
Featuring: Besan, Eggplant, Rice flour, Chili powder, Garam masala, and Turmeric
Ringan na Bhajiya, or Gujarati-style eggplant fritters, are one of the simplest joys of a rainy day. Just like their potato counterpart, these are thin slices of vegetables dipped in a spiced gram flour batter and fried until crisp.
Compared to batata na bhajiya, ringan na bhajiya has a deeper, earthier flavor and a meltingly soft texture. Where potato becomes soft and fluffy inside the batter, eggplant turns tender and almost creamy, gooey at the center, with a crisp golden shell.
In our house, it was common to fry up a medley of bhajiyas together: potato, eggplant, chili, even sweet banana, piled high on a paper-lined plate and passed around with green chutney and masala chai. These eggplant bhajiya were my grandmother’s favorite.
A Brief Note on Eggplant in India
Eggplant, or ringan in Gujarati, has deep roots in Indian cuisine. Eggplant is actually native to India and has been cultivated for over 2,000 years. Recipes using eggplant show up in ancient Ayurvedic texts and have traveled widely across regions: mashed into smoky baingan bharta, stewed whole in bharwa baingan, or, as here, sliced thin and crisped into addictive fritters.
Ingredients
- Besan (gram flour): The base of the batter. Besan gives bhajiya its signature nutty flavor and crisp texture. It’s naturally gluten-free and made from ground chana dal.
- Rice flour: A little rice flour helps create a lighter, crispier coating. Without it, the batter can be dense and chewy.
- Salt: Essential for seasoning both the batter and the eggplant itself. Taste your batter before frying the first round to make sure it’s just right.
- Turmeric: Adds a warm color and mild earthiness. A little goes a long way.
- Red chili powder: For heat and color. Kashmiri chili powder is ideal here if you want more color than spice.
- Garam masala: A touch of warm spice to deepen the flavor. Optional, but it adds complexity.
- Water: Used to bring the dry ingredients together into a thick, clinging batter. The amount can vary slightly based on humidity and the brand of besan.
- Eggplant: Use a medium-sized eggplant with smooth, shiny skin. Slice into thin rounds about 1/8″ thick so they cook through quickly. Once fried, they become creamy and tender inside.
- Oil for frying: Any neutral oil with a high smoke point works; vegetable, peanut, or sunflower oil are all good options. The oil should be hot enough that a drop of batter sizzles and floats immediately.
Recipe
Ringan na Bhajiya (Eggplant Fritters)
Crispy, golden eggplant slices dipped in a spiced gram flour batter. Ringan na Bhajiya are a comforting Gujarati street snack with a soft, creamy center and crunchy shell.
Ingredients
- 1 cup besan (gram flour)
- 3 Tbsp rice flour
- 1/2 tsp salt (or to taste)
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 cup water (adjust as needed for a thick batter)
- 1 medium eggplant (sliced into 1/8-inch rounds)
- 2 cups oil (for frying)
Instructions
- Slice the eggplant into thin rounds, about 1/8 inch thick. If the eggplant is large or seedy, sprinkle the slices with salt and let them rest for about 10 minutes, then pat them dry.
- In a mixing bowl, combine the besan, rice flour, salt, turmeric, chili powder, and garam masala. Add the water slowly, whisking to make a smooth, thick batter that will cling to the eggplant without dripping too much.
- Heat the oil in a deep pan over medium heat. Test with a small drop of batter. It should sizzle and float to the top.
- Dip each eggplant slice into the batter, coating it well, then gently lower it into the hot oil. Fry in batches to avoid overcrowding. Flip as needed and cook until golden and crisp, about 3 to 4 minutes per batch.
- Remove the bhajiyas with a slotted spoon and drain on paper towels. Serve hot with chutney and chai.
Video
Tips
- Use slender, fresh eggplants if you can. They slice up into beautiful rounds and hold their shape well when fried.
- Slice them just thick enough to hold up but thin enough to cook through quickly. They should be about 1/8″ thick.
- Bhajias are best when served immediately, while they are still hot and crispy.
Whether you’re making a whole platter of bhajiyas or just sneaking in a few slices of eggplant with your potatoes, ringan na bhajiya are a perfect reminder that some of the best Indian snacks are also the simplest.
