Ingredients:
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
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| 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.
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| Shallow fry the aubergine rounds |
Eggplant fritters looks spicy and yummy !! Good one..
ReplyDeleteRagini,
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Looks crispy and delicious...
ReplyDeleteyummmy pakodas....purrrrfect fr sunday morning with hot,steaming cuppa tea :)
ReplyDeletehttp://punjabifooddiary.blogspot.com/
Hi
ReplyDeleteEggplant fritters look super crispy and tasty . Great Clicks.
Deepa
Hamaree Rasoi
Lovely one:)
ReplyDeleteIt is really an eye stopper...gorgeous fritters...!
ReplyDelete