Eggplant Fritters For Tea Time Snack
These eggplant fritters are crispy on the outside and perfectly tender inside, made with simple spices and gram flour for a classic Indian-style snack. They come together easily and make a wonderful tea time treat or appetizer that everyone will love.
Ingredients
- 2 eggplant
- 2 cups gram flour (besan)
- oil for frying
- 1 tablespoon red chilli powder
- ¼ tablespoon black pepper powder
- ¼ tablespoon cumin powder
- ½ tablespoon turmeric powder
- salt to taste
Instructions
- Wash the eggplant thoroughly and cut them into long slices. You can cut them into any shape you prefer.
- Take a large bowl and add gram flour, black pepper powder, cumin powder, salt, turmeric powder, and red chilli powder.
- Add water little by little and prepare the batter. Whisk it using a whisk or your hand so that no lumps remain. The batter should not be too thick or too thin, keep it medium so it coats the eggplant slices nicely.
- Heat the oil in frying pan on medium to high flame for 2-3 minutes and then shift low to mediam flame. Dip each eggplant slice into the batter and carefully place it into the hot oil.
- Fry on medium flame for 2–3 minutes, then flip and fry the other side for another 2–3 minutes until crispy.
- When both sides become golden and crispy, take them out. Place the fritters on a kitchen towel so the extra oil gets absorbed.
- Prepare all the pakoras the same way and serve them hot with sauces or chutney.
Notes
- Heat the oil to medium heat so the fritters cook through and become golden, not greasy.
- Serve these hot with chutney or sauce for best texture and flavor.
- Leftovers can be reheated in an air fryer or oven to retain crispiness.