4 Aubergines (baingan), large, cut into half rounds
1 cup (100 g) 3 1/2 oz Gram flour (besan)
5 tbsp (75 ml) 2 1/2 fl oz Water
1/4 cup (25 g) Refined flour (maida)
1 tsp (1 1/2 g) Onion seeds (kalonji)
1/2 tsp Red chilli powder
Ghee / Vegetable oil for frying
1/2 tsp Baking soda
1 cup (100 g) 3 1/2 oz Gram flour (besan)
5 tbsp (75 ml) 2 1/2 fl oz Water
1/4 cup (25 g) Refined flour (maida)
1 tsp (1 1/2 g) Onion seeds (kalonji)
1/2 tsp Red chilli powder
Ghee / Vegetable oil for frying
1/2 tsp Baking soda
method
1. Mix together gram flour, water, refined flour, onion seeds, red chilli powder, and Baking soda. Keep aside and allow it to rest for at least 2 hours.
2. Heat the ghee / oil in a wok (kadhai); lower heat.
3. Dip the aubergine pieces in the batter and then fry in the hot oil till they are cooked and golden brown in colour.
4. Drain the excess oil and serve immediately.
2. Heat the ghee / oil in a wok (kadhai); lower heat.
3. Dip the aubergine pieces in the batter and then fry in the hot oil till they are cooked and golden brown in colour.
4. Drain the excess oil and serve immediately.
serving amount
serves: 4
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