Crispy Eggplant and Sprouted Chickpea Flour Fritters
🍆✨ Crispy, golden eggplant pakora/fritters made with gluten-free sprouted chickpea flour!
Crispy Eggplant and Sprouted Chickpea Flour Fritters
Dive into these flavorful bites that are perfect for snacking or as a side dish. Each bite bursts with savory goodness and a delightful crunch.
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Cooking Time
10 mins
Ingredients
1 cup sprouted chickpea
1/4 cup white rice flour (optional)
1/2 tsp red chili powder (adjust to tolerance)
1/4th tsp turmeric powder
1/2 tsp crushed fennel seeds (optional)
1/2 tsp carom seeds (ajwain)
1 tsp coriander powder
A Generous pinch of asafoetida powder
1 tsp amchur powder/chaat masala (available at Indian stores). Can be replaced with 2 tsp lemon/lime juice but these fritters taste best with indian spices.
2/3 cup or a little more water
1/2- 1 tsp salt
a pinch baking soda
1 small to medium eggplant sliced into thin discs
Oil/Ghee for frying
How to Make It
Mix all ingredients except eggplant and oil into a mixing bowl.
Add water and give it a nice whisk until batter is smooth and lump free.
It should nether be too thick nor too thin. Adjust water to achieve a pancake batter like consistency
Heat Oil/Ghee to a high temperature in a deep skillet or frypan
Dip the eggplant slices (individually) in the batter such that the batter is coated uniformly.
Gently immerse them in hot oil and fry on both sides until they are crisp and done.
With a slotted spoon, remove the Baingan/Eggplant pakoras and dain on a plate lined with paper towel to get rid of excess oil.
Garnish with some chopped coriander /mint leaves and serve hot with yogurt coriander mint chutney (Blend a handful of coriander and mint leaves with 4 to 5 tablespoon plain yogurt, 1 tsp roasted cumin, an inch chopped ginger, 1 tsp salt, 1-2 green chillies (as per your tolerance), 1 -2 tsp lemon juice. Adjust salt if required)