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:

1. Mix the beaten egg, flour and enough water to make a batter. Let the batter be thick.
2. Add a few spices like red chilli powder, salt and pepper powder.
3. Cut the eggplant/baingan vertically in thin slices of 1/4 inch or smaller.
4. Add the slices to the batter and keep it for 30 minutes so the batter can be absorbed into the thinly cut eggplant slices.
5. Use a little extra oil (preferably olive) in your wok.
6. Heat the oil properly till you see light fumes appearing or test with a deep fry thermometer.
7. When ready, pull out the eggplant slices with batter and drop them into your wok.
8. Fry till fritters turn light brown.
9. Remove them on to a plate with tissue paper to drain out the oil.

Recipe courtesy of Subrata