How to make Baingan Pudina Rolls - Slices of brinjal marinated and grilled, spread with mint-walnut chutney and rolled.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Slender brinjals, Fresh mint leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Snacks and Starters

Baingan Pudina Rolls Recipe Card

Baingan Pudina Rolls

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Bhajanee Thalipeeth, Cheese And Veggie Kabab, Mango Coriander Chicken, Chicken Kalmi Kabab.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baingan Pudina Rolls Recipe

  • Slender brinjals 4 long

  • Fresh mint leaves 2 cups + for garnishing

  • Red chilli powder 1 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Mustard oil 6-8 tablespoon

  • Dried mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Garlic cloves finely chopped 10-12

  • Green chillies finely chopped 4

  • Broken walnuts 1/4 cup

  • Juice of 1 lemon


Step 1

Pour 4 cups water in a bowl, add ¼ tsp turmeric powder. Cut brinjals into thin, long slices, add to the water and set aside.

Step 2

Mix together red chilli powder, remaining turmeric powder, 4-5 tbsps mustard oil, dried mango powder and salt in another bowl.

Step 3

Drain brinjal slices and add to the second bowl, mix well so that all the slices are well coated with the masala. Set aside to marinate for 5 minutes.

Step 4

Heat 1 tbsp oil in a small non-stick pan. Add garlic, green chillies and walnuts and sauté till garlic turns golden.

Step 5

Transfer the mixture into a mixer jar. Add mint leaves and lemon juice and grind into a chutney. Transfer the chutney into a third bowl. Add salt and mix well.

Step 6

Heat the remaining mustard oil in another non-stick pan. Add the marinated brinjal slices, cover and cook, flipping sides till evenly golden.

Step 7

Transfer the brinjal slices onto a plate. Spread the mint chutney and roll the slices.

Step 8

Arrange the rolls on a serving plate, garnish with mint leaves and serve.