1) 2 Long thin baigan/brinjal/eggplant
2) 1 Cup Besan/Chikpea flour
3) 1 Teaspoon cornflour
4) 1 Teaspoon ginger-green chilli paste
5) 2 Teaspoon kasoori methi(Optional)
6) 1/2 Teaspoon carom/ ajwain seeds
7) 1 Teaspoon turmeric/haldi powder
8) 1 Teaspoon red chilli powder
9) Salt to taste
10) 1 Teaspoon oil
11) Oil for Frying
12) Coriander and Chaat masala to sprinkle for garnish


* Cut the Brinjal into thin disc shapes and keep aside
* For Batter mix cornflour, besan and ginger garlic paste
* To above mix add salt, red chilli, turmeric, ajwain, and kasoori methi
* Finally add 1 teaspoon oil and mix well to form a batter
* In a wok heat oil for frying
* Dip each brinjal disc in batter and put in wok for deep frying
* when golden brown take them out on a kitchen napkin to drain excess oil
* Sprinkle Chaat Masala and Freshly chopped coriander leaves
* Serve hot with Tomato or coriander chutney

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