• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. - 1 cut into thin slices Eggplant

  2. 1 tsp Turmeric powder

  3. to taste Salt

  4. 1 cup Gram Flour

  5. as reqd for making the batter Water

  6. 1/2 tsp Onion Seeds

  7. 1/2 tsp tsp Red Chili Powder

  8. 1 cup Cooking Oil

  9. 1/2 tsp Baking Powder

Instructions Jump to Ingredients ↑

  1. Directions 1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.

  2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.

  3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.

  4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.


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