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Author anubond101 Yield No Value
Published Sep 14, 2012 Cooking Time 25 Minutes
Recipe Type Appetizers Preparation Time 10 Minutes
Ingredient Brinjal Eggplant Standing Time 25 Minutes
Description: Vangyache Kaap is a mouth-watering, crispy traditional fritters from the Maharashtrian cuisine popularly known as Vangyache kaap where ‘Vangi’ means Eggplant and ‘Kaap’ means slices. This dish is unique with distinctive flavours that can pamper your tongue and make the eggplant palatable.


Ingredient Name Quantity Unit
Turmeric Powder 1/4 Teaspoons
Red Chilli Powder 1 Teaspoons
Black Pepper Powder 1/2 Teaspoons
Hing (asafoetida) Pinch
Fine Semolina 1 1/2 Tablespoons
Besan Atta (chickpea Flour) 4 Tablespoons
Eggplant Or Big Size Brinjal 1 Large
Oil For Pan Frying
Salt To Taste


  1. In a plate mix pinch of hing, black pepper powder, turmeric and red chilli powder together. In another plate, mix besan flour (chickpea flour) and fine semolina together. Make thin slices of eggplant and apply little salt on both side of the eggplant (this will stop the eggplant from discolouring). Sprinkle some spices over the eggplant slices and coat them well. Take the eggplant slices one by one and slightly press it in the besan and semolina mixture so that the mixture will get nicely coated to eggplant. Keep aside.
  2.  Heat little oil in a tawa/ frying pan and arrange the eggplant slices on the tawa and fry on both side until they become crisp and golden in colour. Vangyache kaap are ready to serve.
Posted Sep 14, 2012

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Aug 28, 2014
I like the way Sanjay Thumma presents his recipes and the spirit of Vah re Vah that it to inspire all to cook. Keep it up.
Ravindra Desai

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