These are tasty fritters of baigan (melongene) slices coated in chick pea batter and fried. Serve them as snack food, with spicy chutney or a peppery sauce.
The Batter:
Chick peas powder, one cup
White flour, half to 3/4 cup
Salt, half teaspoon
Baking powder, teaspoon
Curry powder, heaping teaspoon (I used Chitra's Tropickle hand blended curry powder from the Green Market)
Water, one cup plus tablespoon(s) more as needed for a thick not runny batter
Melongene, one large firm but yielding
Coconut oil, one cup and more to deep fry
Slice the melongene in rounds. Sprinkle lightly with salt and allow to "spring water." Squeeze out and discard more liquid from the sliced melongene. Be careful not to tear the melongene slices.
Mix the melongene slices into the batter gently. Heat oil in a frying pan at medium. Make sure that each slice is coated in batter, and fry in the hot oil. Turn once and drain on absorbent paper or brown paper or newspaper.
Serve with a delicious tamarind or mango chutney.
This batter - like Japanese tempura - may be used for other vegetables, such as broccoli, sweet peppers, caraille. The batter may be dropped by teaspoonsful into hot oil for puhloorees.
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| Baigan fritters, or pakoras |
The Batter:
Chick peas powder, one cup
White flour, half to 3/4 cup
Salt, half teaspoon
Baking powder, teaspoon
Curry powder, heaping teaspoon (I used Chitra's Tropickle hand blended curry powder from the Green Market)
Water, one cup plus tablespoon(s) more as needed for a thick not runny batter
Melongene, one large firm but yielding
Coconut oil, one cup and more to deep fry
Slice the melongene in rounds. Sprinkle lightly with salt and allow to "spring water." Squeeze out and discard more liquid from the sliced melongene. Be careful not to tear the melongene slices.
Mix the melongene slices into the batter gently. Heat oil in a frying pan at medium. Make sure that each slice is coated in batter, and fry in the hot oil. Turn once and drain on absorbent paper or brown paper or newspaper.
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| Frying baigan fritters in coconut oil |
Serve with a delicious tamarind or mango chutney.
This batter - like Japanese tempura - may be used for other vegetables, such as broccoli, sweet peppers, caraille. The batter may be dropped by teaspoonsful into hot oil for puhloorees.
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| Melongene slices, salted and squeezed |
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| Batter made with chick pea powder and seasoned with curry powder. |
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