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What You Need:
(To Serve: 6 as a vegetable dish or 8 to 12 as a snack)
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1 medium-sized eggplant (about 1 pound), washed but not peeled, cut in half lengthwise, and each half sliced crosswise into 12 pieces
1 tablespoon salt
1 cup besan (chick-pea flour)
¼ cup rice flour
1 teaspoon ground cumin
¼ teaspoon ground hot red pepper
¾ cup cold water
Vegetable oil for deep frying
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Translate this recipe:
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| How To Cook: |
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1. Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to coat them evenly. Set aside for at least 30 minutes. Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.
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2. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350 on a deep-frying thermometer. Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as possible.
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3. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain.
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4. Baingan pakoras are traditionally served as a snack or as part of a meal.
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