Eggplant fritters (pakoras)

These fritters are the perfect snack for a lazy afternoon, especially if it is raining outside. They are even better served with a cup of hot chai.

You will need:

1 small-medium sized eggplant
1 cup chickpea flour
1/4 teaspoon ajwain  (bishops weed)
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
2 small cloves of garlic grated
1/2 teaspoon of dried kasoorie methi (fenugreek leaves)
A pinch of baking powder
Approximately 3/4 cup of water
Oil to fry

Slice the eggplant into thin slices and season with salt and set aside. Make the batter by placing the chickpea flour in a large mixing bowl. Add the ajwain and  fenugreek leaves if using. They are not necessary but add to the flavour. You can add chopped coriander and green chilli instead if you prefer or keep it plain. Add the powdered spices and baking soda and mix. Gradually add the water to get a thick batter. You will need between 1/2 to 3/4 cup.

The pakoras are traditionally deep fried, but I use a non stick pan and panfry them.  Heat a non stick pan and add enough oil to cover the bottom in a thin layer. I use rice bran oil because of the high smoke point. Once the oil is hot but not smoking, dip the eggplant slices in the batter and place in the fry pan (being careful to place away from you). Do not overcrowd the frying pan. Cook both sides until golden brown and crispy. Serve hot with tamarind chutney.