Crisp Fried Aubergines
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Crisp Fried Aubergines
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Recipe Submitted by:
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 20minutes |
| Servings | Prep Time | Cook Time |
| 4people | 10minutes | 20minutes |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 1 cup Gram flour Besan
- 1 tbsp Semolina
- 1/2 tbsp Onion seeds
- 1/2 tsp Aniseeds optionally can use fennel seeds
- 1 tsp Red chilli powder
- 1 tsp Salt Adjust according to taste
- 1 Aubergine/Eggplant Large
- 5 cups Oil for deep frying
| Ingredients
|
Instructions
- Sift the gram flour into a large mixing bowl. Add all the remaining ingredients except the aubergine and oil.
- Halve the aubergine lengthwise and cut each half into 1⁄4 inch thick slices.
- Rinse them and shake off the excess water, but do not pat dry.
- With some of the water still clinging to the slices, add them to the spiced gram flour mixture.
- Toss them around until they are evenly coated with the flour.
- Heat the oil in a deep fat fryer or other suitable pan over medium heat. Drop a small piece of day old bread in the oil. If it floats immediately, the oil has reached the right temperature.
- Fry the spice coated aubergine slices in a single layer. Avoid overcrowding the pan as this will lower the oil temperature, resulting in a soggy texture.
- Fry until the aubergine are crisp and well browned.
- Drain on kitchen paper and serve hot with chutney.
