It is raining bondas at my place. Just kidding. These recipes were in the draft for several months now. Since we had 4 days holiday for Thanksgiving, I worked a little bit on the blog and was trying to reorganize the posts.
There was this huge eggplant sitting in the refrigerator, and so I decided to make eggplant fritters. My daughter who is very very picky about vegetables, doesn’t eat eggplant. I used capsicum instead of eggplant for her. She was home for Thanksgiving.
- 1 cup gram flour or besan
- 1 tsp red chilli powder
- A pinch of asafoetida or hing
- A pinch of baking soda (optional, I never use it)
- A pinch of Turmeric or haldi powder
- Salt to taste
- Oil for deep frying
- Eggplant sliced into circles
Chop the eggplant into circles and put them in cold water. Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. If you are using baking soda, mix it as well. Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.
Put oil in a wok and set over medium heat. When the oil is medium hot, dip the eggplant in the batter and drop them in the oil, one by one. See the picture below for the consistency of the batter.
Click on the pictures to see a bigger image.
Fry both sides until the fritters turn crisp and golden. Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper. Server hot.
P.S: Serve with chutney, or tomato ketchup, or hot sauce or just as is. You can also use cauliflower florets, Capsicum cut into thin strips, potato cut into circles instead of eggplant. It’s just the method you need to know. You can use any vegetable you want.