- Preparation time 15 minutes
- Cooking time 15 minutes
INGREDIENTS
- Potato (medium-sized) 2 (thinly sliced)
- Onion (medium-sized) 2 (sliced)
- Green chilies (long) 4-5
- Eggplant (medium-sized) 2 (sliced)
- Spinach leaves (medium-sized) 8-10
- Sher besan (Gram flour) 2 cups
- Rice flour 2 tbspn
- Salt 1tsp or as per taste
- Red chili powder 1tsp
- Turmeric powder ½ tspp
- White cumin (crushed) ½ tsp
- Carom seeds (Ajwain) ½ tsp
- Baking soda ¼ tsp
- Water as required
- Chaat masala 1 tbspn
- Tamarind pulp 2 tbspn
- Oil for frying
METHOD
Soak thinly sliced potatoes in water for 10 minutes then put in a strainer to remove water.
Spread eggplant slices on a tray and sprinkle salt on it. Let it rest for 5 minutes and pat dry the excess water using a paper napkin.
Take Sher besan in a bowl. Add rice flour, salt, red chili powder, turmeric powder, crushed cumin, carom seeds, baking soda and mix well.
Gradually add water to make a thin batter.
Take chaat masala in a separate bowl and add tamarind pulp to it and mix well to make a thick paste.
Slit open green chilies from one side, remove seeds and fill tamarind mixture in them.
Heat the oil in a wok for frying.
Dip eggplant slices in besan batter and fry on medium heat until golden brown from both sides.
Dip the sliced potatoes in besan batter and fry in the same way as eggplant fritters.
Now dip stuffed chilies in besan batter and fry.
Coat besan batter on spinach leaves and fry.
Now add sliced onions to the batter and pour tablespoon sized portions in the oil and fry.
SERVING SUGGESTION
Arrange the fritters on a platter, sprinkle chaat masala on top and serve with mint sauce and ketchup.
TIP
Don’t stir the fritters immediately after dropping in oil, once the batter is settled then stir continuously for even golden color.
Place the fritters on a napkin after frying to absorb excess oil.