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