|Eggplant||1 , cut into thin slices|
|Turmeric powder||1 Teaspoon|
|Gram flour||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs) (Adjust Amount If Needed For Making Batter)|
|Onion seeds||1⁄2 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Cooking oil||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.
2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.
3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.
4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.