V for Vaangyache Kaap (Fried aubergines)

Vaangyache kaap are thinly sliced aubergines, spiced and shallow fried. These are different from the bhaje/bhajias/bhaja as they are variously known in India. The bhajias are dipped in a chickpea (besan) batter before they are fried but the kaap are simply dredged in dry rice flour.

I love these as appetisers as you can taste all the flavours and textures which are often lost when they are served with a meal. You can taste the crunch of the coating, the spices the aubergines have been marinaded in and the mushy texture of the vegetable, itself.

Although you can serve it with some dipping sauces, they will be quite superfluous as the aubergine is really the star attraction here.

Give them a go and I’d love to hear what you think.

Vaangyache kaap

Vaangyache kaap


1 medium aubergine, thinly sliced

1 teaspoon paprika or chilli powder

3/4 teaspoon turmeric

1/2 teaspoon Pathare Prabhu sambhar masala*

salt to taste

1/3 cup rice flour

oil, for frying


  1. Wash the aubergine slices and soak them in some salted water for about 15 minutes. Drain.
  2. Add the spices and the salt. Mix well and ensure that each slice is coated with the spices.
  3. Keep aside for an hour or two, or longer, if you can.
  4. In a wide pan, heat the oil.
  5. Dredge each slice of aubergine in the rice flour and place in the pan. The heat should be medium-high.
  6. Flip the slices when they are golden, ensuring that they are evenly cooked on both sides.
  7. Drain in paper towels.
  8. Serve hot.


About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
This entry was posted in A-Z 2016, Accompaniments, Teatime snacks or Brunch ideas, Vegan and tagged , , , , , , , , , , , . Bookmark the permalink.

5 Responses to V for Vaangyache Kaap (Fried aubergines)

  1. Mason Canyon says:

    Looks and sounds quite tasty.

    Alex’s Ninja Minion

  2. I make this pretty often and I love the taste of it. This is the best way one can use brinjal.

  3. Oh believe me, of all the bhajjis and fritters, this is my fav 🙂 I could eat these all day long!

    My Recent Entries for the #AtoZChallenge –
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  4. Nandini says:

    Monica , Hi! Have been reading ur cookery experiments and have been wanting to try them too. This ofcourse is a v close version of the bengali Begun Bhaja … Will try with rice flour next. But where will I find this P P Sambhar masala pray ? That too in delhi ?

    • The Weekend Baker says:

      Hi Nandini. Thanks for visiting! You can substitute a tiny pinch of garam masala mixed with a pinch of dhania-jeera powder.
      The PP sambhar masala is made by lots of homes in Mumbai. I can connect you to Ronica of Star masalas. She sells homemade spices and may ship it to Delhi. If you’re interested, can you send me a message on FB and I’ll put you in touch. 🙂

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