These fritters are often served during the rains, however, they are wonderful anytime of the year.
3 Tablespoon (Gram Flour)
Red chili powder
For onion pakora
1 Medium, chopped
To make batter, add red chiki powder, zeera and salt to gram flour and mix it. Add some water to it.
A medium thick batter is required for the fritters.
Dip eggplant in the batter and fry then until golden brown from both sides.
Drain excess oil.
Now mix onion and coriander in the batter and fry it in small batches.
Fry until golden brown.
Serve it hot with tamarind chutney or sauce.
How about having some South Asian style fritters with a touch of spice to it? In the video, chef is making fritters with two different ingredients. However the batters for both are same and is made with chickpea flour and spices. While she dips eggplant slices in batter and fries them, for the onion she mixes chopped onion and coriander in the batter. Both the Onion and Eggplant Pakora would be very different in taste. Definitely this recipe is ideal to serve on a cold and rainy evening.