Saturday, August 28, 2010

Crispy Eggplant Fritters -Karare Baigan Bhajji


1 large Aubergine(Eggplant) ,thickly sliced in circles
Oil for shallow frying

For the Batter :

3 tbsp chickpea flour (besan)
1 tbsp rice flour (for crispness)
1/2 tsp ajwain (Bishop's weed/Carom seeds)
1/4 tsp chili pwdr
1/4 tsp turmeric pwdr
1/2 tsp coriander pwdr
1/2 tsp pepper pwdr
salt to taste

Cut aubergines and the dipping batter
Directions: Mix all the ingredients listed under 'Batter' .Add enough water to make a thick paste .It  should evenly coat and remain on a spoon when u dip in it  .If it's too runny add a little extra chickpea flour.Heat oil in a frying pan .Cut the Aubergine in thick round slices. Make slits on the round surface  with a knife so it cooks quickly.Dip the slices in the batter and coat evenly.Fry them to a crisp golden brown 2-3 mins each side.Run a  knife through the center ,it should easily  pass through which means it is cooked .Serve hot as a side dish.

Shallow fry the aubergine rounds


  1. Eggplant fritters looks spicy and yummy !! Good one..


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  2. yummmy pakodas....purrrrfect fr sunday morning with hot,steaming cuppa tea :)

  3. Hi

    Eggplant fritters look super crispy and tasty . Great Clicks.

    Hamaree Rasoi

  4. It is really an eye stopper...gorgeous fritters...!

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