You are going to fall in love with these crispy Eggplant Fritters, traditionally known as Khasa Baigan Bhaji. Think of them as savory little eggplant sandwiches stuffed with melting cheese and coated in a golden, spiced crust. I love serving these “vegetable chops” hot for afternoon tea or as a hearty vegetarian appetizer—they have this incredible texture that makes them total comfort food, whether you dip them in chutney or enjoy them straight from the pan!
These savory “eggplant sandwiches” are filled with cheese, coated in a spiced batter, and fried until golden. Also known as “vegetable chops,” they are excellent served hot or at room temperature with a dipping sauce.
Prep time: 30 minutes (plus 0.5 hours salting time) Cooking time: 30 minutes Servings: 4 to 6
Ingredients
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Eggplant: 1 large eggplant (approx. 2 lbs / 1000 g), cut crosswise into 0.5 inch (1.5 cm) thick slices
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Salt: As needed for sprinkling
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Chickpea Flour: 0.5 cup (1.76 oz / 50 g), sifted
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Wheat Flour: 3 tbsp (approx. 0.9 oz / 25 g) self-rising flour or whole wheat pastry flour (mixed with a pinch of baking powder)
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Cornmeal: 2 tbsp (approx. 0.7 oz / 20 g)
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Spices: 0.125 tsp cayenne pepper or paprika, and 0.25 tsp turmeric
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Herbs: 3 tbsp finely chopped fresh coriander, basil, or parsley
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Liquids: 3 tbsp water (plus more if needed)
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Cheese: 6 oz (170 g) mozzarella cheese, thinly sliced (or kneaded chenna cheese)
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Coating: 1.25 cups (4.4 oz / 125 g) fresh or dry bread crumbs OR 0.66 cup (4 oz / 115 g) fine semolina
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Frying: Ghee or vegetable oil (enough for shallow frying)
Instructions
- Prepare the Eggplant: Place the 0.5 inch eggplant slices on a tray and sprinkle them liberally with salt. Allow them to sit for at least 0.5 hours (30 minutes) to draw out excess bitter moisture.
- Make the Batter: In a mixing bowl, combine the 0.5 cup chickpea flour, 3 tbsp wheat flour mixture, 2 tbsp cornmeal, 0.125 tsp cayenne, 0.25 tsp turmeric, 3 tbsp fresh herbs, and 0.25 tsp of salt. Whisk in the 3 tbsp of water to create a smooth batter with the consistency of thick cream. If the mixture is too thick, add small amounts of water until the correct texture is reached.
- Assemble the Sandwiches: Rinse the salt off the eggplant slices and pat them completely dry with paper towels. For a uniform look, you can use a biscuit cutter to trim them into 2 inch rounds (optional). Match eggplant slices of similar sizes together. Trim the 6 oz (170 g) of cheese so the slices are slightly smaller than the eggplant rounds. Place cheese between two slices of eggplant to form a sandwich.
- Coat and Fry: Dip each eggplant sandwich into the chickpea batter, letting the excess drip off lightly. Immediately coat the battered sandwich in the 1.25 cups bread crumbs (or semolina). Place on waxed paper until all are ready.
- Cooking: Heat the ghee or oil in a large heavy frying pan to a depth of roughly 0.5 inch (1.5 cm) over moderate heat. The oil should be hot but not smoking. Fry the sandwiches for 10 to 15 minutes per side. Adjust the heat carefully; if too high, the cheese will burst; if too low, they will be oily. Fry until the eggplant is fork-tender and the crust is nicely browned. Serve piping hot.
Nutritional Information
Values are estimated per serving (1 fritter sandwich) based on 6 servings.
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Calories: 415 kcal
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Total Fat: 25g
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Saturated Fat: 7g
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Cholesterol: 22mg
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Sodium: 480mg (varies based on salting method)
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Total Carbohydrates: 36g
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Dietary Fiber: 7g
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Sugars: 6g
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Protein: 13g
Pro Tips for Perfect Khasa Baigan Bhaji
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Don’t Skip the Sweat: The 0.5 hour salting step is non-negotiable! Eggplants are like sponges. Salting draws out the water, which collapses the air pockets. This prevents the eggplant from soaking up too much oil during frying and ensures a creamy, rather than watery, texture.
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The “Cheese Buffer” Zone: When cutting your cheese slices, make sure they are slightly smaller than the eggplant rounds. You want a rim of eggplant touching eggplant around the edges. This creates a natural seal when dipped in batter, preventing the cheese from oozing out into the hot oil.
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Watch Your Oil Heat: This is the trickiest part of the recipe. If your oil is too cool, the breadcrumbs will act like a wick and suck up grease. If it’s too hot, the batter will burn before the eggplant inside is tender. Test it: Drop a small cube of bread into the oil; it should sizzle immediately and turn golden in about 45 seconds.
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Batter Consistency is Key: Your chickpea batter needs to be thick, like heavy pancake batter or thick cream. If it’s too runny, it won’t stick to the glossy eggplant skin, and your breadcrumbs will slide right off.
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Fork-Tender Test: Because these are thick “sandwiches,” they take longer to cook than standard fritters. Don’t rush them. Use a fork to gently press the center of a fritter while it’s in the pan—if it offers resistance, it needs more time. It should feel soft all the way through.
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Reheating: These are delicious at room temperature, but if you want to reheat them, do not use a microwave (they will get rubbery). Pop them in an oven or air fryer at 350°F (175°C) for 5 to 8 minutes to crisp the coating back up.
Frequently Asked Questions
Can I make these Eggplant Fritters in an Air Fryer? Yes, though the texture will be slightly different from the traditional fried version. To air fry, preheat your air fryer to 375°F (190°C). Spray the breaded eggplant sandwiches generously with oil on both sides. Cook for 10 to 12 minutes, flipping halfway through, until the crust is golden and crispy.
How do I make this recipe vegan? To make vegan Khasa Baigan Bhaji, simply swap the mozzarella cheese for a firm vegan cheese slice or a seasoned tofu patty. Ensure your bread crumbs are vegan-friendly. The batter is already egg-free, so no changes are needed there!
Why did my eggplant turn out soggy? Soggy fritters usually happen for two reasons: skipping the salting step or frying at a low temperature. Salting the eggplant for 30 minutes draws out excess moisture. Additionally, if the oil isn’t hot enough, the eggplant absorbs the grease rather than cooking in it.
Can I make this recipe gluten-free? Yes. The base batter uses chickpea flour which is naturally gluten-free. Replace the wheat flour in the batter with rice flour or a gluten-free all-purpose blend, and use gluten-free bread crumbs or coarse cornmeal for the final coating.
What is the best dipping sauce for these fritters? Traditionally, these are served with a tomato chutney or a sour cream parsley sauce. However, they also pair beautifully with marinara sauce, tamarind chutney, or a cooling mint-yogurt dip.
Can I prepare these ahead of time? You can assemble the eggplant sandwiches and bread them up to 2 hours before frying. Keep them refrigerated on a baking sheet lined with parchment paper. It is best to fry them just before serving to maintain the crispy crust.
What kind of eggplant works best? A large Globe eggplant (American eggplant) is ideal because its wide diameter makes it easy to stack into sandwiches. However, you can also use Italian eggplants; just slice them on a slight diagonal to get more surface area for the filling.
Ready to Fry?
Whether you call them Khasa Baigan Bhaji or just the ultimate cheese-stuffed Eggplant Fritters, one thing is certain: these crispy, golden bites are impossible to resist. The combination of tender eggplant, melting cheese, and that savory spiced crust makes them a standout dish for anything from a rainy day snack to a dinner party appetizer. Give this recipe a try, and don’t forget to get creative with your dipping sauces! If you make them, please leave a comment below and let me know how they turned out—I’d love to hear if you served them hot or saved them for a picnic lunch.
