Unique Crispy Baingan Snacks

1. 1

   Preheat the air fryer to 400°F and run it for 3 minutes.

2. 2

   Spray the whole eggplant lightly with oil, then air‑fry at 325°F for 25 minutes, flipping once after 12 minutes.

3. 3

   Remove the eggplant, peel off the softened skin, and press the pulp with a fork to shape it; season with salt and pepper to taste.

Dry coating

4. 4

   combine refined flour, corn flour, salt (to taste), black pepper powder, ginger‑garlic paste, and red chilli powder; mix well.

Egg slurry

5. 5

   whisk together eggs, salt (to taste), black pepper, red chilli powder, and ginger‑garlic paste until smooth.

6. 6

   Coat each pressed eggplant piece first in the dry coating, then dip it into the egg slurry.

7. 7

   For extra crispiness, roll the coated pieces in breadcrumbs.

8. 8

   Air‑fry the coated eggplant at 350°F for 12 minutes, flipping after 6 minutes, until golden and crisp.

Masala curd

9. 9

   whisk curd with black salt, chopped coriander leaves, and chaat masala until smooth; set aside.

Tadka

10. 10

    heat oil, add black mustard seeds, curry leaves, and finely chopped green chilli; cook briefly until fragrant.

11. 11

    Stir the hot tadka into the masala curd, then serve the crispy eggplant pieces topped with this thick, spiced curd.