Baingan Pakoras Deep Fried Eggplant
Serving Size : 6
Ingredients for prepare Baingan Pakoras Deep Fried Eggplant
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | medium-size eggplant - washed but not |
peeled
cut in half lengthwise and each half
sliced crosswise into 12 pieces
baingan pakoras deep fried eggplant |
| 1 | tablespoon | salt |
| 1 | cup | besan - (chick-pea flour) |
| 1/4 | cup | rice flour |
| 1 | teaspoon | ground cumin |
| 1/4 | teaspoon | ground hot red pepper |
| 3/4 | cup | cold water |
recipe Baingan Pakoras Deep Fried Eggplant
Drop the eggplant into a bowl, sprinkle it with salt,
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and turn the pieces about with a spoon to coat them evenly. Set aside for
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at least 30 minutes. Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper
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in a deep bowl and, when they are well mixed, pour in the water, stirring constantly. Pour 3 cups
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of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a
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depth of 2 or 3 inches. Heat the oil until it reaches a temperature of
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350* on a deep-frying thermometer. Squeeze the eggplant pieces gently but firmly to remove
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as much of their moisture as possible. With tongs or a slotted
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spoon, dip one piece at a time into the batter and then drop it into the
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hot oil. Fry the eggplant in batches of 5 or 6 pieces
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for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper
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towels to drain. Baingan pakoras are traditionally served as a snack or as part of a meal.
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