Vangyache Kaap (Brinjal / Baingan Chips)


  • Purple eggplants/brinjal  (Bhareet cha vanga) – 1 big
  • Fish Masala –  as per your taste | OR CHILLI POWDER IF YOU WANT IT TO DO IN EASY WAY
  • Salt as per taste
  • Rice flour (Tandul peethi) – For coating
  • Oil to fry


  1. Wash and cut the brinjal into thick slices as shown in the picture. Or you can cut it as you want.
  2. Soak the slices in salty water for 15 mins, then remove it on paper napkins.
  3. Now spread them on a dish and apply chilli powder/Fish masala and salt (very small amount as they are already soaked in salty water)
  4. Keep it for half an hour (optional)
  5. Roll them into rice flour and shallow fry them just like we did it in my other recipe Suran Kaap/ Yam chips.
  6. Serve hot with rice and sol kadhi.