Vangyache kaap is a Maharashtrian dish consisting of thinly sliced eggplant coated in a spiced rice flour batter and shallow-fried until crispy. It’s often served as a side dish or snack, perfect for enjoying with family or friends. This traditional recipe brings out the authentic flavors of Maharashtra and is a delightful treat for eggplant lovers.
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Wash and slice the eggplants into thin, round pieces.
In a bowl, mix rice flour, red chili powder, turmeric powder, cumin powder, and salt to create a spiced batter.
Mix all the ingredients for the coating in a plate.
Heat oil in a shallow pan over medium heat.
Coat each eggplant slice evenly with the spiced rice flour mixture.
Coat them with the sooji-spice mixture.
Place the coated eggplant slices in the pan and shallow-fry until golden and crispy on both sides.
Remove the fried slices and place them on a paper towel to absorb excess oil.
Ensure the eggplant slices are evenly coated with the batter for a uniform crispy texture.
Use fresh eggplants for the best taste and texture.
Adjust the spice levels according to your preference.
Can I use any other flour instead of rice flour?
Rice flour is preferred for its crispiness, but you can use semolina or chickpea flour as alternatives.
How do I prevent the eggplant from becoming soggy?
Ensure the oil is hot enough before frying and avoid overcrowding the pan.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the batter and slice the eggplants ahead of time.
What can I serve with Vangyache Kaap?
It pairs well with chutneys, yogurt, or as a side dish with rice and dal.
Is this dish suitable for vegans?
Yes, this dish is vegan as it does not contain any animal-derived ingredients.
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