 Ingredients: 2 big size brinjal 1 cup Bengal gram flour 1/2 tsp Baking Powder 1 pinch Baking Soda 1/2 tsp Chili Powder Salt to taste Oil for deep frying Water Preparations: Slice the brinjal into 4 mm thick slices and drop them into the bowl then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the brinjal improves their flavor, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices. Let the slices rest slightly on kitchen towel. Now take a bowl,combine Bengal gram flour,rice flour, turmeric pd., chilly pd.,soda and baking pd mix all the ingredients and then add water, a little at a time, until the mixture resembles a smooth-creamy batter. Cover and let it rest at room temperature for at least 5 minutes. Heat the oil for deep frying and using deep skillet. Always heat the oil at medium low flame from the beginning and when it’s hot enough and then dip each brinjal pieces in the batter and then deep fry for a longer time in order to make them crispy. Or deep fry till quite brown, so they're nice and crisp. Drain the oil off each fritter on kitchen towel. Serve hot with chutney's. Fritters can be eaten and served in many different and creative ways. They can be served as a meal of their own, accompanied by salad and vegetables, or they can be served as a side dish.  |