Bharwa Baingan is a crispy, spicy, masala-stuffed Indian dish with baby brinjal. It has a taste and aroma of an Indian pickle, hence the name Achari. These stuffed brinjals are vegan and gluten-free.
Achari Bharwa Baingan is one of the best Indian side-dish recipes that adds tons of flavour to an everyday meal.
In the Hindi language, the brinjal is called ‘Baingan’, the word bharwa means stuffed, and the term ‘achari’ is used to describe any dish with the taste/flavor or aroma of a pickling spice mix.
Like achari paneer tikka or achari pulao . The mix of pickling spices is an excellent flavouring agent that never fails to yield delicious results.
The masala stuffed brinjals are known as Bharwa Baingan in the Northern part of India.
More Reasons To LOVE Bharwa Baingan
- perfect for packed lunch ( office or travelling )
- meal prep friendly ( store it for 1 week )
- minimal effort, maximum flavour
- gluten-free and vegan
- easy peasy recipe
Ingredients Required
The good news about making achari bharwa baingan is you do not require tons of ingredients.
The core ingredient of this baingan recipe is the achari masala . You can use readymade or homemade achaar masala . Else, make a small batch of achari masala for this sabzi as I do every time.
Brinjal: Use the tiny, round purple brinjals (eggplant) for this bharwa baingan recipe. Do not use white, long, or big-size brinjals.
For Achari Masala: Yellow Mustard Seeds (sarson), Coriander Seeds (sabut dhania), Fennel Seeds (saunf), Fenugreek Seeds (methi), Cumin Seeds (jeera)
Mango Powder (amchur), Turmeric (haldi), Red Chili Powder (lal mirch), Salt
Oil: If you want a pickle-like taste, cook the brinjals only in mustard oil.
How To Make
Making bharwa baingan is a fuss-free and straightforward method. Except for slitting brinjals, no cutting, chopping, or sauteeing is required in this recipe.
Step 1) Rinse baby brinjals with water. Then, wipe with a clean kitchen towel to dry out completely ( image 1 & 2 ).
Step 2) Make an ‘X’ (a cross) at the bottom of each brinjal, slitting them lengthwise but leaving them intact from the stem ( image 3 ).
Step 3) To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma ( image 4 ).
Step 4) Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl ( image 5 ).
Step 5) Add red chilli powder, turmeric, salt, and mango powder to the ground spice mix. Combine. And the achari masala is ready! ( image 6 )
Step 6) Now, stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
Step 7) Heat mustard oil in a heavy bottom pan till it starts smoking. Then, reduce the heat to low. Arrange the stuffed brinjals in the pan without overlapping each other ( image 7 ).
Step 8) Cook the stuffed brinjals over low heat. After 5 minutes, flip them using a tong. Cook till crisp from the other side as well. Lastly, cook them covered for 5 minutes.
Serving Suggestion
I usually prepare a batch of bharwa baingan over the weekend and serve them with various Indian main-course dishes throughout the week.
My favourite combination is achari baingan masala, arhar dal , and green boondi raita .
And in case I missed sharing with you that these baingan make a tasty travelling food when tucked inside the paratha or for husband’s office lunchbox as well.
More Indian Vegetarian Recipes
Aloo Ke Gutke
Paneer Jalfrezi
Lauki Kofta Curry
Cauliflower Curry
Kamal Kakdi Sabzi
Punjabi Arbi Masala
Mushroom Matar Masala
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 6 baby brinjals, baingan
- ▢ 1 tablespoon yellow mustard seeds (sarson)
- ▢ 1 tablespoon coriander seeds
- ▢ 1 tablespoon fennel seeds (saunf)
- ▢ 1 tablespoon cumin seeds (jeera)
- ▢ 1 teaspoon fenugreek seeds (methi)
- ▢ 1 tablespoon red chilli powder
- ▢ 1 tablespoon turmeric powder
- ▢ 1 tablespoon mango powder (amchur)
- ▢ Salt to taste
- ▢ ⅓ Cup mustard oil
Instructions
- Rinse baby brinjals with water. Wipe with a clean kitchen towel to dry out completely
- Make an ‘X’ ( a cross) at the bottom of each brinjal slitting them lengthwise but leaving them intact from the stem.
- To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma.
- Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl.
- Add red chili powder, turmeric, salt, mango powder to the ground spice mix. Combine. And the achari masala is ready!
- Now stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
- Heat mustard oil in a heavy bottom pan till it starts smoking. Reduce the heat to low. Arrange the stuffed brinjals in the pan without over-lapping each other
- Cook the stuffed brinjals over low heat from one side till they are crisp.
- After 5 minutes flip them using a tong. Cook till crisp from the other side as well.
- Lastly, cook them covered for 5 minutes. Turn off the heat. Garnish with fresh coriander leaves.
- Serve Achari Baingan with chapati and dal.
Recipe Notes:
- Use only round, dark, or light purple baby brinjals for this recipe. Do not use long or large size eggplant.
- You can substitute mango powder chaat masala.
- If you do not want to make achari masala. Use 2 tablespoons of readymade pickle masala powder combined with red chili powder, turmeric, and salt.
- Do not cook achari baingan over high heat else they will scorch from outside and will remain uncooked from inside.
Nutrition
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Achari Bharwa Baingan Recipe
Ingredients
- 6 baby brinjals, baingan
- 1 tablespoon yellow mustard seeds (sarson)
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi)
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon mango powder (amchur)
- Salt to taste
- ⅓ Cup mustard oil
Instructions
- Rinse baby brinjals with water. Wipe with a clean kitchen towel to dry out completely
- Make an ‘X’ ( a cross) at the bottom of each brinjal slitting them lengthwise but leaving them intact from the stem.
- To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma.
- Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl.
- Add red chili powder, turmeric, salt, mango powder to the ground spice mix. Combine. And the achari masala is ready!
- Now stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
- Heat mustard oil in a heavy bottom pan till it starts smoking. Reduce the heat to low. Arrange the stuffed brinjals in the pan without over-lapping each other
- Cook the stuffed brinjals over low heat from one side till they are crisp.
- After 5 minutes flip them using a tong. Cook till crisp from the other side as well.
- Lastly, cook them covered for 5 minutes. Turn off the heat. Garnish with fresh coriander leaves.
- Serve Achari Baingan with chapati and dal.
Notes
- Use only round, dark, or light purple baby brinjals for this recipe. Do not use long or large size eggplant.
- You can substitute mango powder chaat masala.
- If you do not want to make achari masala. Use 2 tablespoons of readymade pickle masala powder combined with red chili powder, turmeric, and salt.
- Do not cook achari baingan over high heat else they will scorch from outside and will remain uncooked from inside.
Nutrition
Matar Kachori is a vegetarian Indian snack. It is a flaky, crispy, deep-fried pastry stuffed with spicy green peas filling. Follow my tips and tricks to make the best kachori each time. Be sure to watch the video!
About Kachori
Kachori has its origin in the state of Rajasthan, India. Today, it is a widely popular Indian snack and street food.
Usually, a kachori is made at home on festive occasions like Holi, Diwali, weddings , or other family get-togethers .
There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, dal kachori , and then there sweet versions such as mawa kachori.
Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.
Matar Kachori
My Tried & True Tips
First attempt at making Kachori can be intimidating if you’re a novice cook. But let me assure you, it is a simple process that can be easily perfected by practice.
Making a matar kachori involves two steps:
Step 1) Making the kachori dough
Step 2) Preparing the kachori filling
Perfect Dough: The dough for kachori does not take much time. Start with rubbing oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like a kachori.
Both (flour and oil), when combined, must look like bread crumbs.
Always use ice-cold water to bind the dough . This will ensure flaky, crispy kachoris.
Resting the dough for 15 minutes after kneading is an essential step.
Perfect Filling: You can use either fresh or frozen green peas for the stuffing. If you use frozen peas, thaw them at room temperature before using them.
Ensure the pea mixture is nicely roasted and non-sticky before stuffing inside the kachori.
It is always advised not to overstuff the kachori with the filling. Otherwise, while folding, the outer crust will get pierced.
Frying Kachori: Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.
Watch Kachori Video
Serving Suggtion
Matar Kachori tastes best when piping hot, straight out of the frying pan. You can serve it as a teatime snack or a hearty Indian breakfast.
But a few side dishes always compliment the flavor and flakiness of a matar kachori. One of them is aloo ki sabzi, and the other is green chutney .
Apart from that, you can serve kachori like a chaat topped with a variety of sweet and spicy chutney, sweet curd, pomegranate, and fresh coriander.
More Green Pea Recipes
Matar Paneer
Matar Ki Ghugni
Matar Ka Paratha
Matar Poha (Chura Matar)
Semiya (Vermicelli) Upma
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Dough:
- ▢ 1 Cup all-purpose flour (maida)
- ▢ ¼ teaspoon Salt
- ▢ ¼ Cup refined oil
- ▢ ¼ Cup ice cold water
Ingredients For Matar Filling:
- ▢ 1 Cup green peas (fresh or frozen)
- ▢ 2 tablespoon cooking oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 1 tablespoon grated ginger
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon mango powder (amchur)
- ▢ 1 tablespoon gram flour (besan)
- ▢ Oil for deep-frying
Instructions
How To Prepare Kachori Dough:
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it rest for 20 – 30 minutes.
How To Prepare Kachori Filling:
- Meanwhile, prepare the filling for the kachori. Make a paste of peas in a mixer without using water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for 2 – 3 minutes.
- Once seeds start crackling peas paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the paste for another few minutes.
- At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
How To Make Matar Kachori:
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.
- Gently flatten the stuffed ball into about three inches in diameter with the pressure of your palm. Do not press the kachori too hard else the filling will start oozing out making holes in the outer cover. Similarly, prepare the remaining kachori.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- Transfer them to a metal colander or sieve.
- Serve matar kachori warm with aloo ki sabzi or chutney.
Recipe Notes:
- Do not add use any water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
- The kachori stuffing should be dry and non-sticky.
- Add the salt cautiously in filling because the dough also has some amount of salt.
- Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
- Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from the outside but uncooked from the inside.
- Do not flip kachori again and again while frying.
- Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.
Nutrition
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