Name: Eggplant Fritters recipe by Rita Arora at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 5 to 6 small baingan/brinjals; 1 cup Gram Flour; 2 tbsp rice flour; 1/2 tsp ginger garlic paste; a generous pinch of asafoetida; ¼ tsp turmeric powder; ¼ tsp red chili powder; ½ tsp coriander powder; ½ tsp cumin powder; Pinch Of Baking Soda; Salt as required; Water as required; Oil for Deep frying

Ingredients Serving: 3

5 to 6 small baingan/brinjals
1 cup Gram Flour
2 tbsp rice flour
1/2 tsp ginger garlic paste
a generous pinch of asafoetida
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp coriander powder
½ tsp cumin powder
Pinch Of Baking Soda
Salt as required
Water as required
Oil for Deep frying

Instructions

In a mixing bowl take the dry ingredients - 1 cup gram flour, rice flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder and a generous pinch of asafoetida. also add salt.add ⅔ cup water or as required.
Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter
Rinse and slice the brinjals thinly. Dip the baingan slices in the batter evenly.gently place them in medium hot oil for frying.Turn over when one side is cooked partly. After a minute or so, flip again and fry the baingan pakoras till crisp and evenly golden.
With a slotted spoon, remove the pakoras and drain as much oil as possible. Place the pakoras on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.
Serve the baingan pakoras hot or warm with coriander chutney or tamarind chutney or tomato ketchup.

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