भरीत पूरी | Bharit Puri | Baingan Bharta

Prep time
5 min
Cooking time
45 min
Cousine / Course
Indian Main Course
Servings
4

Ingredients Bharit / Bharata

  • वांगी / बैंगन / Brinjal big – 1
  • फीकी मिरची / Thick Green Chili (mildly spicy ) – 8-10
  • तिखट मिरची / Thai green Chili (spicy) – 3-4
  • लसुन / लेहसुन / Garlic – 2-3 cloves
  • कोथंबीर / धनिया पत्ता / Coriander
  • मीठ / नमक / Salt – 1/4 tsp
  • तेल / Oil – 2 tbsp
  • शेंगदाने / मूंगफल्ली / Peanuts – 1/4 cup

Instructions – Bharit / Bharta

  1. Take big brinjal purple/green, puncture it with help of toothpick or any pointy thing
  2. Roast brinjal on flame from all sides and till brinjal gets soften
  3. once roasted brinjal cooled down peel of skin
  4. cut brinjal in small pieces and smashed it with the help of flat side katori by pounding katori all over brinjal, this is traditional way of doing in Khandesh region
  5. Take pan heat on medium roast green chilies with little oil till gets nice burn spot
  6. Turn off heat and cover for 1-2 min to soften chillies
  7. Take porter and pestel, add roasted chillies, garlic, coriander and salt and grind it to corse paste
  8. Take pan heat on medium heat add oil
  9. Add whole/slit peanuts to pan, roast till gets crunchy
  10. Add two thick green chillies cut in to big pieces(optional), fry them nicely
  11. Add earlier made chili-garlic paste, fry it nicely
  12. Add smashed brinjal and salt mix well with everything
  13. cook for 2-3 min
  14. Bharit / Bharta ready

Ingredients – Puri

  • ज्वारी पीठ/ ज्वार आटा / Juwar flour – 1 cup
  • उडीद पीठ/ उड़द आटा / Black gram flour – 1 cup
  • गहु पीठ/ गेहू आटा / Wheat flour – 1 cup
  • मीठ / नमक / Salt – as per taste
  • तेल / Oil – for frying

Making Poori

  1. Take a mixing bowl add all flour, salt mix everything together,
  2. Add little water at a time and make hard dough.
  3. Cover and set aside for 10-15 min, after 10 min grease palms with hands and rub dough to make it smooth
  4. Make small lemon size rounds, roll a ball flat and make small poori
  5. Drop the poori in hot oil for frying, fry on both sides until golden.
  6. Repeat for remaining portions

How to serve

  1. Serve hot!
  2. Serve together!
  3. Bharit / Bharta can also be served with Bhakari, Chapati

Tips

  1. While roasting bringal, insert a knife to check if brinjal is ready, knife should enter easily
  2. Smash brinjal well to get smooth texture bharit, this is a traditional way to make bharit
  3. Making chili-garlic paste in mortar gives nice taste, this paste is called Thecha / ठेचा
  4. Adjust chilis as per your spice level

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