Ingredients
- 1 large eggplant (or 2 small ones)
- 1/2-3/4 tsp salt (for eggplant slices)
- 1/2-3/4 tsp sugar (for eggplant slices)
- mustard/vegetable oil (for frying)
For Batter
- 1 1/4 cup besan (gram/chickpea flour)
- 1/4 cup rice flour/corn starch
- 1 1/2 tsp red chili powder
- 3/4 tsp turmeric powder
- 1/2 tsp baking powder
- 1/2 tsp ginger paste (optional)
- 1/2 tsp garlic paste
- 1 1/4 tsp salt (or to taste)
- 1 1/2 tsp sugar (or to taste)
- 3/4 cup ice cold water + 1-4 tbsp (as needed)
Instructions
- Sift your besan and cornflour into a mixing bowl to get rid of any lumps.
- Then add in the rest of your ingredients for the batter, and pour in 3/4 cups of ice cold water.
- Mix gently, then add in more water a tablespoon at a time until you get to a nice thin consistency that’s still able to coat your spoon.
- Whisk for a couple minutes until your batter is nice and smooth. Then let rest for 20-30 minutes.
- Prep your eggplant right before you're ready to fry (they will go brown if left out in the air too long). Wash your eggplant, then cut into quarters lengthwise. Cut them in half again if the slices are too long.
- Slice into thin strips 3-6mm thick (the thinner the crispier they'll be)
- Sprinkle some salt and sugar onto your slices. Massage them onto your slices. If you cut them thick you’ll want to pat the excess water that comes out with a paper towel.
- Heat your oil on medium. Check if its hot enough by dropping in some batter, it should sink to the bottom then float up in 2-3 seconds when ready
- Then dip your slices into the batter one by one, wipe off the excess on the edge of the bowl, and slide into your oil gently
- Flip each piece with a fork 5 seconds of after it hits the oil, this will ensure both sides fluff up evenly.
- Let it get golden, about 1-2 minutes, then flip again to finish off the other side.
- Strain them onto a wire rack to let them drain, and you’re done!