Ingredients
- 8-10 slices, eggplant, cut in ¼ inch thickness
- 1 tsp, red chili powder
- ½ tsp, turmeric powder
- ½ tsp, black pepper powder
- 1 tsp, lemon juice
- Salt as per taste
- Oil for frying
For batter
- 1 cup, besan/chickpea flour
- ½ cup, rice flour
- ½ tsp, chili flakes
- 1 tbsp, coriander leaves, finely chopped
- ½ tsp, turmeric powder
- ¾ tsp, carom seeds (ajwain)
- Salt as per taste
- Water as required
Process
- Combine red chili powder, turmeric, black pepper powder, some salt, lemon juice. Rub the slices with prepared mixture and keep it aside for 6-8 minutes.
- Combine all the ingredients mentioned for batter, add little water at a time and prepare a batter of medium consistency such that it coats the back of the spoon. Do not add too much water at a time.
- In a deep bottom pan/kadhai, heat an oil. When oil is hot enough, dip the slices one by one in a batter and slide them in hot oil.
- Fry them till golden brown and crisp. Do not fry them on high flame as it will burn the fritters. Do not overload the pan/kadhai by adding too many slices at a time. Fry them in batches.
- Drain them on absorbent/paper towel.
- Serve them hot and crisp with chutney/sauce of your choice
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