By Vidushi Singh
These tasty fritters are produced by coating thin slices of eggplant with a spicy chickpea flour batter and deep-frying them till golden.
1 medium-sized eggplant 1 cup chickpea flour (besan) 1/2 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp garam masala Salt to taste Water (as needed for batter) Oil
Start by washing the eggplant and cut it into thin slices. Using a paper napkin remove moisture from slices.
Now take a bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt.
Mix all well and Gradually add water to form a batter with a smooth consistency. Avoid lumps.
Now Heat oil in a deep pan. Dip each eggplant slice into the prepared batter, coating it evenly on both sides.
Carefully fry slices until they are golden brown and crispy. Transfer them onto a paper napkin to absorb any excess oil.
Serve the Crispy Spiced Eggplant Pakodas with mint chutney, tamarind chutney, or ketchup.