Eggplant fritters – 2

These are fritters or Phodi as it is called in my mother tongue Konkani. This particular variety of Eggplant is seasonal and available only in Mattu, a village near Udupi in South Kanara in India. It is called Mattu Goolla and a variety of preparations are made from it, the most popular being fritters or Pakoras. This particular variety is extremely fleshy and has hardly any seeds in it.

Ingredients :

One large Eggplant

Chilly powder, salt and Asafoetida as per requirement

Riceflour

Besan/Chickpea flour

Oil for frying the fritters.

Method:

Slice the Eggplant as shown in the picture. The slices should neither be too thick nor thin. Sprinkle chilly powder, salt and Asafoetida as per requirement and marinate it for about fifteen minutes.

Take rice flour and Besan in the proportion of 2:1. I cannot give you the exact requirement as it depends on the size of the slices. Begin with a small portion. You can always keep mixing. Dust the slices in this rice flour and Besan mixture.

Heat oil in a pan. Dust the slices one last time again in the rice flour-Besan mixture and slide the slice two at a time into the hot oil. Fry on a medium flame till the fritters turn golden. Remove and drain on a paper towel. Serve hot with a meal or as a snack.

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