2025 Sandyathome. All rights reserved. This original recipe of brinjal bajji or kathirikkai bajji, story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, without prior written permission is strictly prohibited.
Some recipes don’t need frills—they just need memories. Eggplant bajji, also known as brinjal bajji or kathirikkai bajji (no soda), is a humble South Indian fritter made by dipping thin slices of eggplant in spiced gram flour batter and deep-frying them until crisp and golden. It’s the kind of snack that brings back memories of surprise rain showers, a hot cup of chai, and your mother’s hands moving swiftly in the kitchen.
I made this kathirikkai bajji using eggplants freshly harvested from my own garden—just like my mom used to, with no food color or soda. The secret? A thick, well-seasoned batter and perfectly heated oil. This is her recipe, and now, it’s mine to share with you.
🪔 A Bite of History – The Quiet Legacy of Eggplant Bajji
Long before Instagram-worthy platters and food delivery apps, there was bajji—the kind of homemade snack that came sizzling from kitchen kadais on rainy evenings or when guests showed up unannounced. In South India, bajji wasn’t just street food—it was a moment of comfort and warmth, often made with whatever vegetable was fresh and on hand.
The word bajji is native to South Indian languages like Tamil, Telugu, and Kannada—distinct from the North Indian pakora. As gram flour (besan) became a household staple in the early 20th century, women across Tamil and Telugu homes began coating vegetables like raw banana, potato, and kathirikkai (brinjal) in simple spice batters and deep-frying them to golden crispness.
Eggplant, or kathirikkai, has been cultivated in India for over 2,000 years, praised in ancient texts for its medicinal and culinary value. But it was in the home kitchens of the 1900s that kathirikkai bajji became a tea-time favorite—especially during monsoons or temple fasting days.
This brinjal bajji wasn’t part of a written recipe. It lived in muscle memory—in the way the batter clung to the slice, in the sound of oil, in how Paati just knew when to flip it.
So while eggplant bajji may not be ancient, it holds a quiet legacy as part of everyday Tamil-Telugu kitchen wisdom—a revival-worthy snack that absolutely deserves a place on today’s plates.
🌿 A Note from Me
This eggplant bajji recipe was first shared on Sandhyathome in 2016, straight from my family’s kitchen and garden memories. At the time, it was rare to find brinjal bajji or kathirikkai bajji online—especially in this true homestyle version, made without food color or soda. Like many unique recipes on this blog, it was soon copied and circulated elsewhere, often without credit.
But originality always finds its way home.
Every recipe on Sandhyathome is rooted in tradition, memory, and honest food. This kathirikkai bajji—like many others here—was introduced to the internet from my stove to your screen. Years before it became “popular,” it was already being loved in my kitchen.
Ingredient Roles – What Each Ingredient Does
Eggplant / Brinjal / Kathirikkai – The star vegetable, thinly sliced to create soft, melt-in-mouth centers inside the crispy coating.
Oil – For deep frying the bajjis until golden and crisp.
Besan (Gram Flour) – Acts as the main batter base, providing structure and a nutty flavor.
Rice Flour – Adds extra crispiness and prevents the bajji from turning soggy.
Chili Powder – Gives gentle heat and a hint of color to the batter.
Salt – Enhances all the flavors and balances the earthy taste of eggplant.
Water – Used to make a thick, smooth batter that coats the eggplant slices evenly.
Directions to brinjal bajji with step by step images
- Make the Batter
In a mixing bowl, combine besan, rice flour, chili powder, and salt. Mix well. Slowly add water to form a thick, smooth batter. - Prepare the Batter u0026 Heat Oil
In a mixing bowl, combine the flours, chili powder, and salt. Gradually add water to make a thick, smooth batter.
Meanwhile, heat oil in a deep kadai over medium flame. To test if it’s ready, drop a little batter—if it rises steadily, the oil is hot enough for frying - Slice, Dip u0026 Fry
Wash and cut the eggplant into thin, even slices.Slice just before frying to avoid discoloration. Dip each slice into the prepared batter, ensuring it’s well coated. Immediately drop into hot oil and fry in small batches until golden and crisp, flipping as needed. - Flip and Cook
Flip after puffing, and fry both sides until golden brown and crisp. Drain on a paper towel. - Serve Hot
Enjoy immediately with coconut chutney or tomato-onion chutney and a hot cup of chai.
Pro Tips for Perfect Brinjal Bajji (No soda)
- Use fresh eggplants: Choose firm, lightweight eggplants without bruises for best texture and taste.
- Slice just before frying: Prevents browning and keeps the slices from releasing excess moisture.
- Batter consistency matters: Keep the batter thick enough to coat well but not too heavy—like dosa batter.
- Right oil temperature: Medium heat ensures the bajjis puff and cook evenly. Too hot = burnt outside, raw inside.
- No soda needed: A well-rested, thick batter naturally gives that soft puff without baking soda or fruit salt.
Serving Suggestions
- Chutney Pairings: Serve hot with coconut chutney, mint chutney, or tomato-onion chutney.
- Rainy Day Platter: Pair with masala chai or filter coffee on monsoon evenings.
- Festive Side: Works beautifully as a starter during Navratri, Diwali, or temple-style meals.
FAQs – Brinjal Bajji (Eggplant Fritters)
Add enough rice flour and ensure oil is at the right temperature. Avoid overcrowding the pan.
The best batter for brinjal bajji is made with gram flour, rice flour, chili powder, and salt mixed with water to a thick consistency. Avoid runny batter, and always mix it fresh before frying.
Yes, kathirikkai bajji is a traditional Tamil recipe, often made during tea time or rainy days. While not ancient, it’s been a part of Tamil-Telugu home kitchens for over a century and passed down through oral tradition.
While eggplant bajji tastes best when served hot, you can store leftovers in the fridge and reheat them in an oven or air fryer. They may lose some crispness but still taste great.
Soggy brinjal bajji often happens when the oil is not hot enough or the batter is too thin. Always fry on medium heat and allow excess oil to drain on paper towels immediately after frying.
Coconut chutney, mint chutney, or tomato-onion chutney pairs beautifully with South Indian eggplant bajji. For a street-style feel, serve it with all three and a cup of chai.
Yes, you can use small brinjals to make kathirikkai bajji. Slice them thin and evenly. Small eggplants often have fewer seeds and absorb less oil, making them perfect for bajji.
To make crispy eggplant bajji without soda, use the right ratio of besan to rice flour and ensure the oil is moderately hot. A thick batter and consistent frying temperature will give you puffed, crisp bajjis naturally.
Eggplant bajji is fried snack prepared by dipping thin slices of eggplant in besan batter and fried in oil. Eggplant bajji is a healthy, yummy and easy to make recipe. This bajji has always been my favorite bajji since childhood as I have always seen my mom prepare bajji often with eggplants. This is my mom’s recipe and I am glad that today I make it for my family and they enjoy every bite of it whenever I make. I made this eggplant bajji today as we harvested ½ a dozen eggplants from my garden yesterday evening and I couldn’t resist making dishes out of it, so I wished to make my mom’s recipe first with yesterdays harvest. For the below recipe I haven’t added any food color or soda to make it puff. Right batter and perfect oil temperature will yield puffy bajji. So lets get to the making!
[sam id=”2″ codes=”true”]
Ingredients
- Eggplant – 1
- Besan – 1 cup
- Rice flour – ¼ cup
- Salt – as needed
- Chili powder – 1/2 tsp
- Water- to make batter
- Oil – for frying

[sam id=”2″ codes=”true”]
How to make Eggplant bajji with step by step images

- Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder and salt. Mix well.
- Add water gradually to form a thick batter( I used around ¾ cup water).
- Wash and slice eggplant thin. Dip the eggplant in besan batter well and drop it oil. Repeat the process until you finish the batter.
- Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with chutney!
Note
- Make the batter thick which will help batter coat well on to the eggplant slices.
- Prepare batter first then slice the eggplants so that they don’t turn brown.
- Make sure the oil is in right temperature not too high and not too low.