Long Purple Eggplants Pakoras

Ingredients

• 250 gm Long Purple Eggplants
• 1 cup Gram flour or Besan
• 1 tbsp Rice flour
• 1/2 tsp Ginger Garlic Green Chilli paste
• 1 tsp Salt or to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1 tsp Kashmiri Red Chilli powder
• 1/8 tsp Baking Soda
• 1/8 tsp Asafoetida or Hing
• 1 tsp Chaat Masala
• 2-3 tbsp chopped Coriander Leaves
• 2 finely chopped Green Chillies
• 1 tsp hot Oil
• 1/2 cup water
• 3 cups Oil

Steps

1. Wash and pat dry the eggplants at first. Trim both edges and cut them into medium strips lengthwise. Also thinly slice onions as well.
2. In a bowl combine the eggplant strips and onion with finely chopped green chillies, coriander leaves, chaat masala, gram and cornflours, turmeric, red chilli powder, baking soda, hot oil and salt to taste. Mix well.
3. Add some water to combine everything together. Set aside for about 15 minutes. Meanwhile heat oil for frying. Do not heat it on a high. 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 small portions of the mix and fry until golden brown on both the sides. Drain on an absorbent paper or a kitchen towel.
5. Serve hot at tea-time or shaam ki chai when it's pouring outside. It's absolutely a bliss. Any dip or chutney would definitely make it more delightful and desirable. Enjoy!