Baigini (Brinjal Pakode)

Though intermittent rainfall is not a new thing in Bangalore but the last few days, it has been raining incessantly owing to the low pressure that has formed over the Bay of Bengal. Now back in our home state Odisha, we usually love to have gram flour fritters, be that of onions or mashed potatoes or bread pakodas or samosas or piajis etc during the rains, accompanied by a cup of hot ginger tea. You will find them at almost every food-stall along the roads or else the women folk fry them at home for their families. Another very common snack prepared during the rains is baigini. To explain it more clearly, “baigini” is prepared by cutting thin and long slices of a brinjal and then dipping them in a batter made of gram flour, water, salt, green chillies and some baking soda and them deep frying them. It is quite easy to make and doesn’t really require much effort, anyone can fry these brinjal fritters at home and they taste really good. Let me share with you all its recipe.


Brinjal – 1 no

Gram Flour – about 1 cup

Corn Flour – 2-3 tbsps

Baking Soda – 1 tsp

Red Chilli powder – 1-2 tsp

Water – as required for making a semi thick batter

Salt – to taste

Refined Oil – for deep frying


  1. First of all, the brinjal should be washed and cleaned thoroughly. Then patting it dry with a towel, cut it into thin slices, approximately having about 3 mm thickness and keep them aside. If you cut them very thick, chances are that they won’t be cooked properly from inside while deep frying.
  2. Now to prepare the batter, take the gram flour in a bowl and to it add the corn flour, salt, baking soda, red chilli powder and mix them nicely. Back home, they don’t usually add corn flour to the batter but I am using it because adding corn flour to the batter helps in less absorption of oil by the fritters while deep frying.
  3. Slowly adding water to the mixture in the bowl, keep stirring it and prepare a semi thick batter of pouring consistency, it shouldn’t be too watery and so also shouldn’t be too thick.
  4. Leave the batter to stand for a few minutes, preferably for about 10-15 minutes. In the mean time, you can put the oil pan over the burner over medium flame to heat up.
  5. When the oil is ready for deep frying, take each brinjal slice one by one and dip them in the flour batter so that they get coated with the batter from all sides and then put each slice into the hot oil and deep fry them till they become slightly golden brown in colour.
  6. Take them out onto paper napkins so that all excess oil get absorbed.
  7. The Baiginis are now ready to be eaten. Serve them with tomato sauce or chilli sauce or with some chutney.



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