Thursday, March 10, 2011

Beguni /brinjal pakora

 Fresh eggplant / brinjal, cut into roundels ( if it is too big, you can halve the roundels),
5 tbsp besan / gram flour,
2 tbsp rice flour,
chilli powder,
 chaat masala ,
salt to taste,
 cooking oil for frying


Make a thick batter with the besan, salt, chilli powder and water. Heat enough oil in a kadhai .

Dip a roundel in the batter and coat it well on both sides. When the oil is hot enough, gently slide them in one by one .... leaving enough space between them so that they don't stick to each other.

Fry on slow heat till they are brown on both sides.
Serve hot with some chilli powder and chaat masala sprinkled on them.