A simple and delightful recipe featuring the eggplant. Its crispy and flavourful..
Ingredients
• 250-300gm eggplant
• Oil for pan frying
For batter
• 200 gm chickpea flour/besan
• 3 tbsp rice flour
• ½ tsp. carom/ ajwain seeds
• ¼ tsp. baking soda
• ¼ cup coriander leaves
• 1 green chilli finely chopped
• Salt to taste
• water to make the batter
Method
• Wash and slice eggplant about ½ cm thick.
• In a bowl, mix all batter ingredients while slowly adding enough water, to give it a coating consistency batter.
• Shallow frying – Heat a skillet with 2-3 tbsp oil to medium – high heat.
• Dip and coat eggplant slices one by one into the batter and transfer to the skillet gently.
• Fry 3-4 minutes or until golden brown and crisp on each side using tongs You may add a tablespoon of oil if required.
• Remove from the skillet and drain on kitchen paper. Repeat for the rest of the batches.
• Sprinkle chat masala just before serving.
• Serve immediately when hot and crisp with chutney of your choice or tomato ketchup.
TM