CRISP FRIED AUBERGINE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Sift the gram flour into a large mixing bowl and add all the ingredients except the aubergine and the vegetable oil.
- Halve the aubergine lengthways and cut each half into 5 mm/ ¼ in thick slices. Rinse them and shake off the excess water, but do not pat dry.
- With some of the water still clinging to the slices, add them to the spiced gram flour mixture.
- Toss them around until they are evenly coated with the flour. Use a spoon if necessary to ensure that all the flour is used.
- Heat the oil in a deep fat fryer or other suitable pan over a medium high heat.
- When the oil has reached the right temperature. Fry the spice-coated aubergine slices in a single layer.
- Avoid overcrowding the pan as this will lower the oil temperature, resulting in a clammy texture.
- Fry until the aubergine are crisp and well browned. Drain on kitchen paper and serve with chutney.
INGREDIENTS
- 75 grams gram flour
- 1 tablespoon semolina ground rice
- ½ teaspoon onion seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds or aniseeds
- 1 teaspoon hot chili powder
- ½ teaspoon salt, or to taste
- 1 large aubergine
- Cooking oil, for deep frying
10 comments for “Crisp Fried Aubergine”
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