Recipe type: veg recipes
Mouth-watering traditional fritters from Maharashtrian cuisine popularly known as Vangyache Kaap where Vangi means eggplant and kaap means slices.
- Turmeric powder - ¼ teaspoons.
- • Red chilli powder - 1 teaspoons.
- • Black pepper powder - ½ teaspoons.
- • Hing (asafoetida) - pinch.
- • Fine semolina - 1½ tablespoons.
- • Besan atta (chickpea flour) - 4 tablespoons.
- • Eggplant or big size brinjal - 1 large.
- • Oil for pan frying - 0.
- • Salt - to taste.
- In a plate mix pinch of hing, black pepper powder, turmeric and red chilli powder together. In another plate, mix besan flour (chickpea flour) and fine semolina together. Make thin slices of eggplant and apply little salt on both side of the eggplant (this will stop the eggplant from discolouring). Sprinkle some spices over the eggplant slices and coat them well. Take the eggplant slices one by one and slightly press it in the besan and semolina mixture so that the mixture will get nicely coated to eggplant. Keep aside.
- Heat little oil in a tawa/ frying pan and arrange the eggplant slices on the tawa and fry on both side until they become crisp and golden in colour. Vangyache kaap are ready to serve.