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This quick and easy-to-make snack item can be eaten as it is or with dips such as tomato ketchup or mint chutney. Although eggplants are not a favourite amongst the masses, this dish will ensure that eggplants are devoured sans the fuss. We suggest you give a twist to the regular recipe by adding finely chopped cilantro or jalapeno to the batter.
|Serves||Preparation Time||Cooking Time|
|4 People||20 – 25 Minutes||30 – 35 Minutes|
- 4 large eggplants / baingan
- 200 g all purpose flour / maida
- 1 tsp baking powder
- 1 tsp carom seeds / ajwain
- Salt to taste
- ½ cup milk
- 2 eggs, beaten
- 1 tsp oil
Wash eggplants and cut into 3 cm thick roundels. Set aside immersed in a bowl full of water.
Combine flour, baking powder, salt, milk, eggs and oil (preferably peanut / groundnut oil).
Mix and stir until smooth. Make sure that no lumps remain in the batter.
Dip eggplant roundels into the batter and deep fry in hot oil until golden brown on both sides.
Place them on layers of paper napkins to drain the excess oil.
Serve hot with tomato ketchup.
|377 K cal|