Eggplant Fritters.. | How to make Eggplant Fritters..

By Zeenath Amaanullah  |  21st Feb 2017  |  
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  • Eggplant Fritters.., How to make Eggplant Fritters..
Eggplant Fritters..by Zeenath Amaanullah
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

13

0





About Eggplant Fritters.. Recipe

Tea time favourite of my family and iam sure many of yours too. Eggplant or baingan as it is called in our National language is cut into round slices and deep fried dipped in gram flour spicy batter. Best enjoyed on a rainy day with a hot cup of tea or coffee.

Eggplant Fritters.., a deliciously finger licking recipe to treat your family and friends. This recipe of Eggplant Fritters.. by Zeenath Amaanullah will definitely help you in its preparation. The Eggplant Fritters.. can be prepared within 30 minutes. The time taken for cooking Eggplant Fritters.. is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Eggplant Fritters.. step by step. The detailed explanation makes Eggplant Fritters.. so simple and easy that even beginners can try it out. The recipe for Eggplant Fritters.. can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eggplant Fritters.. from BetterButter.

Eggplant Fritters..

Ingredients to make Eggplant Fritters..

  • Big round or oval eggplants 2
  • gram flour or besan 2 cups
  • salt to taste
  • turmeric 1/2 tsp
  • chilli powder 1 tbsp
  • garlic paste 1 tsp
  • cumin powder roasted 1 tsp
  • coriander powder roasted 1 tsp
  • water as needed.

How to make Eggplant Fritters..

  1. Cut the eggplants into round slices.
  2. Cut them just before you are ready to fry them.
  3. Combine all the ingredients and make a thick batter of it using water.
  4. The amount of water depends on the quality of the flour, so use accordingly.
  5. Keep the batter for 30 mins atleast before finally starting to fry. This gives ample time to the flavours to get infused well.
  6. Deep fry in batches on medium flame. Do not fry on high flame. Otherwise they will not get cooked well from inside.
  7. Serve with any dip or sauce of your choice.

My Tip:

I never use any baking soda in my pakora batter because i get my dal pounded in the mill every month. This way the flour is pure and without any impurities whatsoever. It does not require any rising agents. If you wish, you can use a pinch or two.

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