INGREDIENTS:           

FOR BATTER:

• 1 1/2 cups split peas, soaked overnight
• 1/2 cup chick peas, soaked overnight
• 1/4 cup flour
• 1/4 tsp baking powder
• 2 tbsp green seasoning
• 1/2 tsp JGM PRODUCTS Roasted Geera
• 1/2 tsp JGM PRODUCTS Saffron powder
• Salt to taste

FOR BAIGAN/EGGPLANT:

• 1medium baigan (eggplant/melongene)
• 1 tbsp green seasoning
• 1/2 tsp JGM PRODUCTS Roasted Geera
• Salt to taste

Oil for frying

DIRECTIONS:

1. Slice eggplant into 1/4 inch thick circles.
2. Place the slices on a paper towel for roughly 1 hour or longer if you can and allow them to dry. There should be little or no moisture on them when ready to be used.
3. Add all ingredients under ‘FOR BATTER’ to a food processor. Process until well incorporated and the mixture is as fine as possible (no chunks).
4. Once the eggplant slices are dried, add to a bowl with the other ingredients listed below ‘FOR BAIGAN/EGGPLANT’. Mix well.
5. Using your hand, paste some of the mixture made in step 3 on both sides of each eggplant slice. Ensure that the paste is properly pressed onto the slices. You can use as much as you like.
6. Once all slices are properly battered, set aside for a few minutes to allow to dry.
7. Fry for approx. 2-3 minutes on each side or until golden brown.
8. Enjoy with some homemade chutney.

NOTES:

1. Green seasoning is a combination of culantro/chadon beni and/or any other fresh herbs, garlic, hot pepper, pimento. Ratio of components can vary based on individual preferences etc.
2. Split peas powder can be used instead of the soaked split peas and chick peas.
3. Ensure there is as little or no moisture on the eggplant slices before applying the paste. Too much moisture can result in the batter falling off while frying or after.
4. Ensure that the oil is not too hot as the outside may burn before the inside is properly cooked through.
5. Don’t overcrowd pot when frying.