Gram Flour – 1/2 cup
Semolina or Ground Rice – 1 tblsp
Onion Seeds – 1/2 tsp
Cumin Seeds – 1 tsp
Fennel Seeds or Aniseeds – 1/2 tsp
Hot Chilli Powder – 1/2 tsp or 1 tsp
Salt as required
Brinjal – 1 large
Vegetable Oil for deep frying
1. Sift the gram flour into a large mixing bowl and add the semolina with the onion and cumin seeds, fennel seeds, hot chilli powder and salt.
2. Halve the brinjal lengthwise and cut each half into 1/4 inch thick slices.
3. Rinse them and shake off the excess water but do not pat dry.
4. Add them to the spiced gram flour mixture. Toss them around until they are evenly coated with the flour.
5. Use a spoon if necessary to ensure that all the flour is used.
6. Heat the oil in a kadai to a temperature of 190C or until a cube of bread dropped in the oil browns in about 45 seconds. If it floats immediately the oil has reached the right temperature.
7. Fry the spice coated brinjal slices in a single layer.
8. Fry until the brinjal pieces are crisp and well browned.
9. Drain on kitchen paper and serve with a chutney.