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A recipe from my friend Sonia. It's amazing! Best served with her cilantro chutney.


  • One large fresh eggplant
  • 1 cup Garbanzo bean flour (Besan)
  • Pinch of baking powder
  • ½ tsp. turmeric powder
  • ¾ tsp. salt
  • ½ tsp black cumin seeds (Kala Jeera)
  • ½ tsp (or more) of hot sauce
  • ½ cup water (add more as needed for a semi-thick batter)
  • Vegetable oil for deep frying
  • *available at Indian grocery stores or many health food stores! I think Whole Foods may carry it in some places.


  • Cut the eggplant in half. Slice each half into slices about 1/8” thick. Thinner slices cook faster and taste better than thicker slices.
  • Mix garbanzo bean flour, baking powder, turmeric powder, salt and black cumin seeds together.
  • Add the hot sauce.
  • Add the water a few tablespoons at a time and mix well until the batter is semi-thick. It should be thick enough to coat the back of a spoon yet still slide off the spoon. Make sure there are no lumps.
  • Heat the oil in a thick bottomed frying pan. A drizzle of batter will take 30 seconds to brown and rise to the surface when the oil is hot enough.
  • Dip the eggplant slices in the batter and then slide them into the hot oil. Fry about 5-6 slices at a time or the amount that your frying pan can hold.
  • Fry until a dark golden brown.
  • Serve piping hot with ketchup, hot sauce or cilantro chutney (see recipe below).
  • * Leftover batter can be used to coat onion pieces, potato slices or other vegetables. My family’s favourite combination is diced onion, diced potato and green peas.

Categories: Savory  Spicy  Vegetable 
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