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1 - Large eggplant (2 lbs)
1 - Egg, beaten (add 1/4 cup milk to it)
1.5 cup - Chickpea flour
2 tbsp - cilantro, chopped
1/2 cup - all purpose flour
1/2 cup - whole wheat flour
1 cup - water
1/2 tbsp - cumin, preferably ground
1/4 tbsp - ginger, freshly cut
How to Make Brinjal Fritters
Mix the beaten egg, flour and enough water to make a batter. Let the batter be thick.
Add a few spices like red chilli powder, salt and pepper powder.
Cut the eggplant/baingan vertically in thin slices of 1/4 inch or smaller.
Add the slices to the batter and keep it for 30 minutes so the batter can be absorbed into the thinly cut eggplant slices.
Use a little extra oil (preferably olive) in your wok.
Heat the oil properly till you see light fumes appearing or test with a deep fry thermometer.
When ready, pull out the eggplant slices with batter and drop them into your wok.
Fry till fritters turn light brown.
Remove them on to a plate with tissue paper to drain out the oil.
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