Prep.20 min., Cooking time 20 min., for 4 Persons
Eggplant round slices of 1 eggplant
Gram Flour 1 cup
Semolina 2 tbsp
Turmeric Powder ½ ts
Red Chilli Powder ½ ts
Soda-bi-Carb ½ ts
Salt to taste
Oil to deep fry
Tamarind water 1 cup
Date-Tamarind Chutney 1 cup
Green Chutney ½ cup
Garlic Chutney ¼ cup
Spiced Peanuts 2 tbsp
Thin Yellow Vermicelli (sev) ¼ cup
Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed and whisk well to prepare thick batter.
Heat Oil to deep fry. One by one, dip each slice of Eggplant in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.
Dip each fritter in Tamarind water and keep in a plate. Take care of keeping each fritter separate on plate. Leave for approx 5 minutes.
Squeeze each fritter slowly between two palms to remove excess water and arrange on a serving plate.
Spread Date-Tamarind Chutney, Green Chutney and Garlic Chutney on all fritters on a serving plate.
Garnish with Spiced Peanuts and Vermicelli.
Serve Fresh and Hot.
Heat up with…the Hot Eggplant & Hot Chutney…