Friday, 19 December 2014

Aubergine Fritters/Baingan Pakodas

Winter makes craving for  more hot and  fried foods,so what better than aubergine all time favourite.  Crisp  outside and soft a and melt in mouth these fritters in this winter with hot cup of masala chai and watching tele..cuddled inside a warm throw and enjoying these fritters with chai and watching a good movie..aahh its lovely..So I will go ahead with the ingredints and make and enjoy it..

Purple Aubergines- 1 medium cut into roundels soaked in water to stop decoluorisation or getting black.
Besan/Chickpea Flour - 1 cup,
Rice Flour - 1/4 cup,
Bi Carbonate of Soda - a pinch,
Red Chilly Powder - 1 and 1/2 teaspoons,
Oil - 1 tablespoon,
Oil to deep fry.

Sieve Chickpea flour to remove all lumps.
Add rice flour, salt, red chilly powder and soda to the chickpea flour.
Mix the ingredients with water, adding water slowly to make a medium thick batter.
Finally add 1 tablespoon oil to the batter and mix well.
Heat sufficient oil in a frying pan.
Oil should be medium hot, not smoking.
Dip the each roundel in the batter, make sure the roundel  is well coated with the batter and deep fry in medium hot oil, both sides until golden brown.
Repeat with rest of the aubergine roundels. 
According to the size of the rounds frying you can fry 4-5 at a time.
Enjoy with mint coriander chutney or your with your favourite sauce.

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