Ingredients

• 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.