Multigrain Brinjal Rings

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I love multigrain and like to use it in my recipes as and when possible. The Coarsely powdered Multigrain adds a nice crunch to the dishes that are especially roasted, baked or fried.
A healthier version of Bajji that are shallow fried with minimal oil. Easy to make and guilt free to relish .I love to have these with my hot cup of Masala Tea when its pouring outside. An all time favourite at my place.
Best eaten hot. I will try the baked version soon.

Recipe for Brinjal Rings
1 Medium Size Purple Brinjal(not the long ones) cut in rings
2 Tbsp Besan /Gram Flour
1 Tsp Red Chilli Powder
1/4 Tsp Hing/ Asafoetida
3 Tbsp Multigrain powder mix(Slight roast and coarsely powder Quinoa,Chia seeds,Flax seeds-(1 Tsp each) Green gram (2Tsp)).
Salt to Taste
1 Tsp Jeera/Cumin
A Pinch of Garam Masala (optional)
Salt to Taste
Finely Chopped Fresh Coriander

Mix Besan / Gram Flour, chilli powder,salt, hing/asafoetida,jeera/cumin, garam masala, coriander. Add 1 Tsp of sizzling hot oil to this mixture.Mix Well. Add water and make a thick paste like you make for Bajji Batter. Dip the cut Brinjal rings in this batter and tap it on the multigrain powder on both sides.
Heat 2 Tsp oil (You can add more if you like)in a pan .Please these rings and roast on both the sides for 2 to 4 mins on both sides on medium flame.

Multigrain Brinjal Rings are ready.Serve hot with Green Chutney.


PS: Multigrain -Each item is raosted , coarsely ground separately and then mixed.

9 thoughts on “Multigrain Brinjal Rings”

  1. hem lata srivastava

    Amazing Healthy and delicious multigrain bringal rings look so tempting.
    A must try recipe.

  2. Preethi, as soon as I saw the click, I just went oohhh lalalaaa! The multigrain mixture sure adds a crispy and delightful coating to the brinjal slices. Multigrain Brinjal rings would make a wonderful starter dish.

  3. Wow! We use coarse rice flour or rava here to make the bhajiya. But I definitely love the idea of using multigrain to make them. Ahhh this is going to taste good and is healthier too. Thank you Preethi.

  4. Wow! This looks so crispy and delicious. I also used rice flour to make pakode. I totally loved your idea of using using multigrain to make them. So healthy and wholesome share!

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