- Yield : 20 pieces
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
These are delicious spicy aubergine fritters which are very common in Maharashtrian homes. They taste especially wonderful on a monsoon day!!
- 11/4 tsp red chilli powder
- 11/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 3/4 tsp salt or to taste
- 1/2 tsp carom seeds, rubbed between your palms
- 2 tbsp oil
- 3/4 cup wholewheat flour
- 6-8 tablespoons of oil
- 1 large aubergines cut into 1/4 cms thick slices
In a mixing bowl, combine flour, spice powders, salt and carom seeds. Mix well and add 2 tbsp of oil. Mix again till well blended.
Slice the aubergine and completely soak in salted water for 1 hour. Drain and set aside.
Place an aubergine slice in the spiced flour and sprinkle some over the slice. Repeat with the remaining slices. Put the oil in a flat pan over low heat.
Coat the sides of the pan with oil and arrange aubergines slices in it. Raise heat to medium, cover and cook till aubergines are just tender. Keep turning the aubergines to make sure that both sides are done and crispy. Serve hot.
My Great Indian Cookbook by Vikas Khanna
1. Add extra chilli powder if you like it spicy.
2. Gram flour is also used instead of wheat flour. Gram flour is more traditional in Maharashtrian cooking. However, it tastes wonderful with wheat flour.