Aubergine Pakodi

Crispy Fried Aubergine

Aubergine is also known as Egg Plant or Brinjal.

1. Aubergine - Any shape and size will do. As many as you want.

2. Chicpea flour (Gram Flour) - About a cup for one big fat aubergine. Don't really need to measure.

3. Salt - to taste.

4. Oil - to fry.

5. Spices - anything works (Eg: Chilli Powder, Coriander Powder, Sambar Powder) - to taste.

Cool part of this recipe is you don't need precise measurements. You can adjust everything on the go.

Wash the aubergine thoroughly and let it dry.

Slice the aubergine into thin disks.

Dice each disk into smaller pieces.

Place the Aubergine pieces in a bowl.

Add salt and leave for a few minutes to release moisture.

Add spices according to taste and give a gentle mix.

Add Chicpea flour, a spoon at a time and coat the aubergine. Add a spoon of water if you think the mixture is too dry.

The mixture should be sticky and not runny. Each piece should get a light coat of flour.

Taste the coating and tune the spices and salt if required.

Heat oil in a saucepan to medium high (7 on a scale of 1-10). Oil level must be high enough to submerge the aubergine pieces.

Test the heat of the oil by gently dropping a piece, It should float and start sizzling.

If you see that the coating separates, add a bit more flour to the mixture.

Once ready, fry the aubergine pieces, a few at a time. Don't crowd the pan. Aubergine has a lot of water inside and can cause the oil to splutter. Be careful and use an apron if necessary.

Fry evenly, till the pieces turn crispy and golden brown. It should not take more than a minute or two.

Place the fried pieces on a paper napkin to drain excess oil.

Savour the crispy Aubergine as is or with a side of cool, plain yogurt.