Ingredients:
• 1 – Large Eggplant (2 lbs)
• 1 – Egg, beaten (add 1/4 cup Milk to it)
• 1.5 cup – Chickpea flour
• 2 tbsp – cilantro, chopped
• 1/2 cup – all purpose flour
• 1/2 cup – whole Wheat flour
• 1 cup – water
• 1/2 tbsp – cumin, preferably ground
• 1/4 tbsp – ginger, freshly cut
Method:
- Mix the beaten egg, flour and enough water to make a batter. Let the batter be thick.
- Add a few spices like red chilli powder, salt and pepper powder.
- Cut the eggplant/baingan vertically in thin slices of 1/4 inch or smaller.
- Add the slices to the batter and keep it for 30 minutes so the batter can be absorbed into the thinly cut eggplant slices.
- Use a little extra oil (preferably olive) in your wok.
- Heat the oil properly till you see light fumes appearing or test with a deep fry thermometer.
- When ready, pull out the eggplant slices with batter and drop them into your wok.
- Fry till fritters turn light brown.
- Remove them on to a plate with tissue paper to drain out the oil.
Recipe courtesy of Subrata