Crispy Fried Eggplant: A Flavorful and Healthy Indian Recipe
35 minutes
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About Crispy Fried Eggplant: A Flavorful and Healthy Indian Recipe
Crave a satisfying crunch? This crispy fried eggplant recipe, inspired by Bengali and Indian culinary traditions, delivers a symphony of flavor and texture.Eggplant, a nutritional powerhouse known for boosting heart, bone, and brain health, is transformed into golden perfection. Each bite offers a savory explosion, making it the ideal side or appetizer.Simple to make yet incredibly delicious, this dish is perfect for elevating any lunch or dinner.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Eggplant
- 4 Eggplant equally sized, medium
Batter
- 1/2 cup All-Purpose Flour
- 1/4 cup Rice Flour
- 1 tsp Kashmiri Chili Powder
- 1 tsp Cumin Seeds
- 1 tsp Couscous
- 1/4 tsp Asafoetida Powder
- 1-2 tsp Salt or to taste
Instructions
- Cut each eggplant vertically into slices, leaving the stem intact. Immediately submerge the sliced eggplants in a bowl of water. This prevents browning and helps maintain their firmness.
- In a mixing bowl, combine the all-purpose flour, rice flour, Kashmiri chili powder, cumin seeds, couscous, asafoetida powder, and salt.
- Gradually add water to the dry ingredients, whisking constantly to form a smooth batter. The batter should coat the eggplant without being too thick or too thin.
- Heat oil in a deep wok or large pot over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Dip each eggplant slice into the batter, ensuring it's fully coated. Carefully place the battered eggplant into the hot oil, working in batches to avoid overcrowding. Frying in batches ensures even cooking and a crispy exterior.
- Fry the eggplant slices until they turn golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the fried eggplant from the oil, allowing excess oil to drip back into the wok. Transfer the crispy eggplant to a plate lined with paper towels to absorb any remaining oil.
- Serve the crispy fried eggplant immediately while hot as a delightful appetizer or side dish. Enjoy!
Recipe Notes
Good To Know
- This crispy fried dish can be served as a snack, lunch, or dinner.
Expert Tips
- For extra crispy results, double fry the food. Fry once at a lower temperature to cook through, then again at a higher temperature to crisp the exterior.
- Maintain the oil temperature while frying by adding food in batches and avoiding overcrowding the pan.
- Season the food immediately after frying while it's still hot, so the seasoning adheres better.
Storage Instructions
- For best results, enjoy this dish immediately after frying. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer for optimal crispness.
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Recipe Nutrition
Calories: 216kcalCarbohydrates: 48gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 592mgPotassium: 1096mgFiber: 15gSugar: 16gVitamin A: 358IUVitamin C: 10mgCalcium: 52mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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Looks so good! Can’t wait to try it.
This looks divine! Can’t wait to make it.
Such a lovely dish! Thanks for sharing.
This looks amazing! Thanks for sharing.