1 large size Eggplant [Regular or Italian] – sliced [1/16 inch wide]
1 1/4 cup Chickpea flour [Besan flour]
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
2 medium long hot green chilies – finely chopped
2 Tablespoon fresh Cilantro leaves – finely chopped
1 1/2 teaspoon Salt
1/16 teaspoon baking soda
1/3 cup of water.
3 to 4 cups Vegetable oil for deep frying
Place sliced eggplant in a medium size bowl.
Rub salt to the slices and keep it aside for 5 minutes.
Drain/discard released water from the above step.
Set it aside for deep frying. Do not mix it to the batter.
Add all batter ingredients except water to a bowl and mix it well.
Add water gradually, to avoid lumps from forming, stir using whisk each time you add water.
Ensure that the mix is not too runny.
Set this mix aside.
Heat vegetable oil over the medium high heat for 1 to 2 minutes or till hot.
Using tongs dip each sliced eggplant in the batter and drop carefully in the hot oil.
Depending upon the size of your deep frying pan, fry about 6 to 8 fritters at a time.
Fry each batch for about 2 minutes or till the fritters turn golden brown.
Turn sides of the fritters every 1/2 minute to make sure that they are fried from both sides.
Goes well with hot green chutney and/or tomato ketchup.