The perfect recipe for making lots of violets    
⏱️15m

  Materials:

2 medium brinjals / Baingan
  1 cup besan/besan
  3 Tablespoons Rice Flour / Chawal Ka Ata
  1/4 tsp turmeric powder / haldi powder
  1 tsp Red Chilli Powder / Red Chilli Powder
  Salt to taste
  1/3 tsp nigella seeds / kalanji
  1/2 teaspoon poppy seeds/khaskhas
  Pinch of soda - bi-carb
  1 teaspoon black salt / black salt
  Add 1 tablespoon of hot oil to the batter
  3/4 cup water approx
  Enough cooking oil for deep frying

Process:

  •Remove the stem and then wash and dry the eggplant.
  •Using a sharp knife, slice the eggplant into thin slices about 1/4 inch thick.
 • Take a deep wide bowl and add gram flour, rice powder, salt, chilli powder, turmeric, poppy seeds, soda and nigella seeds to it.
 • Mix everything and then add water to make a medium thick batter of coating consistency.
 • Whisk it well to make a smooth batter free of lumps
•  Heat enough oil in a wide deep pan/kadai to fry the violets.
  •Once the oil is hot, take 1 tablespoon of hot oil from the pan and add to the batter and mix.
  •Now take the eggplant slices and dip them in the batter, coating both sides completely and then slide them into the lukewarm oil.
  •Make batches, don't add too many slices to the pan or they won't cook properly.
 • Fry the eggplants on medium heat from both sides until they turn golden and crisp.
  •When done, remove from pan with a slotted spoon and drain on a kitchen paper to absorb excess oil.
  •Sprinkle some kala namak or chaat masala on the purple.
  •Serve the crispy violets with masala chai and puffed rice/muri.

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