Rawa Fried Baingan

Slices of eggplant coated in semolina and spices, shallow fried until golden and crispy, offering a delightful crunch with every bite. This is a Sanjeev Kapoor exclusive recipe.

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Rawa Fried Baingan

Rawa Fried Baingan

Main Ingredients Brinjal, Semolina (rawa/suji)
Cuisine Indian
Course Snacks and Starters
Prep Time 6-8 hours
Cook time 15-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 1 large brinjal (baingan)
  • 1 cup semolina (rawa)
  • 1 tablespoon ginger-garlic paste 
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • Salt to taste 
  • Juice of ½ lemon  
  • Oil for shallow-frying
  • Fresh coriander sprigs for garnishing
  • Lemon wedges for serving


  1. Take water in a bowl. Cut brinjal into roundels and transfer in the water.
  2. To prepare marinade, mix together ginger-garlic paste, chilli powder, turmeric powder, salt and lemon juice on a plate. 
  3. Mix semolina and salt on another plate. 
  4. Apply the marinade on both side of each roundel and coat with semolina. 
  5. Heat some oil in a non-stick pan. Place the roundels and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.
  6. Garnish with coriander sprigs and serve hot with lemon wedges.