Baingan Pakoras (deep Fried Eggplant)

Recipe Ingredients

1		Medium-size eggplant - washed but not
		Peeled
		Cut in half lengthwise - and each half
		Sliced crosswise into 12 pieces
1 tablespoon	15ml	Salt
1 cup	62g / 2.2oz	Besan - (chick-pea flour)
1/4 cup	40g / 1.4oz	Rice flour
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground hot red pepper
3/4 cup	177ml	Cold water
		Vegetable oil for deep frying

Recipe Instructions

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.

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. 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.

Baingan pakoras are traditionally served as a snack or as part of a meal.

Source:
Time Life Books: The Cooking of India

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