Baby Round Brinjal Fritters

Ingredients

• 250 gm Round Purple Brinjals
• 1/2 tsp Salt
• 2-3 tbsp Gram flour or Besan
• 1 tbsp Rice flour
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Red Chilli powder
• 1/2 tsp Roasted Cumin powder
• 1/2 tsp Roasted Coriander powder
• 1/2 tsp Chaat Masala
• 2-3 tbsp chopped Coriander Leaves
• 4-5 tbsp Water
• 3 cups Oil

Steps

1. Wash and pat dry the eggplants at first. Remove the crown or the stalk from each baby brinjal and cut them into two. Set aside the brinjal halves with sprinkle of salt in a mixing bowl.
2. Now add chopped coriander leaves, chaat masala, gram and rice flours, turmeric, red chilli powder and hot oil. Mix well.
3. Add some water to combine everything together. Set aside for about 15 minutes. Meanwhile heat oil for frying. Do it on a medium high so that the fritters don't get burnt in very hot oil.
4. Fry in batches of two or more as required. Drop the brinjal halves few at a time and fry until golden brown and done. Drain on an absorbent paper or a kitchen towel.
5. Serve hot at mealtimes as a side alongside steamed rice and daal on a holiday afternoon when it's pouring outside. It's absolutely a bliss. Simple and a flavourful meal that definitely makes our mealtimes more delightful and super delicious. Enjoy!