Ingredients
1 Large Eggplant
For Marinade
Salt to taste
1 tsp Red Chili Powder
Black Pepper Powder, to taste
1 tbsp Lemon Juice
For Batter
1 ½ Cup Gram Flour
1 Cup Corn Flour
Salt to taste
1 tsp Ajwain
1 tsp Red Chili Powder
½ tsp Turmeric
Coriander, chopped
Other ingredients
Oil for deep frying
Process
- Take eggplant and cut into 2 -inch cubes. Keep aside till in use.
- For marinade, combine all the ingredients and mix well.
- Toss the eggplant in the marinade.
- Now for the batter, mix everything together and add water to make thick flowy batter.
- Heat oil for frying. Dip the eggplant in the batter and deep fry till golden brown.
- Remove on absorbent paper and drain off excess oil.
- Serve hot with mint chutney.
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