Baingan Bharta Crackers

Prep Time: 10 min Cook Time: 25 min, plus resting time
Baingan Bharta Crackers

Baingan Bharta Crackers

Prep Time: 10 min Cook Time: 25 min, plus resting time

About This Recipe

I love running a zero-waste kitchen at home. Repurposing leftovers into tasty treats gives me a sense of satisfaction and joy. What started as an attempt at repurposing baingan bharta (eggplant mash) is now a family favorite teatime snack. The smoky notes of the bharta, coupled with savory fresh spices, make these crackers flavorful and easy to pair with various condiments or cheese.

The Benefits

Fiber- and antioxidant-rich eggplant meets spices, herbs, onions, and tomatoes, which have anti-inflammatory and antiviral properties, and work synergistically to boost immunity. A nutrient-dense mix of flours — whole wheat (B vitamins and more fiber), finger millet (high in calcium), and sorghum (antioxidants and minerals such as potassium and magnesium) — make these crackers heart-healthy, and beneficial for gut health and immunity.

Note: To make bharta, follow this recipe or use your own. The basic traditional method is as follows: Flame-roast a large eggplant (Indian, American, or Italian variety) until softened through, peel off the charred skin and mash the eggplant. Add finely chopped onion, tomato, garlic, and green chile, a tablespoon of olive oil, and season with salt and ground cumin.


Serves 4-6
  • 1 cup (240 g) baingan bharta
  • 2/3 cup (100 g) whole wheat flour
  • ¼ cup (40 g) ragi (finger millet) flour
  • ¼ (40 g) cup jowar (sorghum) flour
  • 2 Tbsp (8 g) finely chopped fresh cilantro (optional)
  • 1 tsp salt


  1. Step 1
    Blitz the bharta in a mixer-grinder or a blender to a smooth paste. Pour it onto a plate or a bowl big enough to work the dough.
  2. Step 2
    Add the wheat, finger millet, and sorghum flours, cilantro (if using), and salt. Mix well and knead into a smooth, firm dough. Depending on the consistency of your bharta, you may have to either add a little water or some extra wheat flour to form a firm dough. Taste and adjust salt, if needed. Cover with a damp cheesecloth or tea towel and let it rest for 10 to 15 minutes.
  3. Step 3
    While the dough rests, heat the oven to 350°F (180°C).
  4. Step 4
    Generously dust your work surface with flour and roll the dough into a sheet about 1/6th of an inch thick. Using a fork, dock the sheet with holes about 1-inch apart. Cut into 2-inch square crackers or any desired shape with a knife, pizza cutter, or cookie cutter.
  5. Step 5
    Line a baking sheet with parchment paper (skip if using a silicone baking sheet) and place the cut crackers on it, leaving space between the crackers.
  6. Step 6
    Bake for 15 to 20 minutes, until crisp and lightly browned. Cool completely before storing the crackers in an airtight container.

Substitutions: Any bharta, chokha or vegetable mash can be used as flavoring for the crackers. The Balkan eggplant spread ajvar works great here, as does a spiced pumpkin or potato mash. For every 1 cup of vegetable mash or spread, add 1½ cups of flour.

Try It With: These savory, spicy crackers work well with a variety of condiments & sauces. They’re perfect with tzatziki, or try them with vegan “cheese” sauce