How to Quickly Prepare Crispy Eggplant Flowers at Home

 How to Quickly Prepare Crispy Eggplant Flowers at Home

Ingredients:

Red chili powder 1 and ½ tsp. tea or to taste

Salt ½ tsp or to taste

Cumin powder 1 teaspoon

garlic powder 1 teaspoon

Spices 1 teaspoon

Kurkure Potato Chips 100g

eggs 3

½ cup all purpose flour

½ cup rice flour

Dried parsley 1 teaspoon

Salt ½ tsp or to taste

Eggplant long 4 medium

cooking oil for frying

Mayonnaise

Tomato ketchup

Chopped fresh cilantro

Chopped red pepper

How to Prepared:

In a bowl, add the red chilli powder, salt, cumin powder, garlic powder and chaat masala, mix well and set aside.

Place the Kurkure chips in a food processor and chop well.

Place the eggs in a bowl and whisk well.

In another dish, add the all-purpose flour, rice flour, dried parsley, salt, chopped kurkure and mix well.

Cut off the top of the eggplant and peel it (do not remove the head).

Cut the aubergines (lengthwise) into thin strips.

Spread the eggplant strips on a clean work surface and sprinkle with the prepared spices.

Dip in beaten eggs and brush well with breadcrumbs.

1: Roast

Heat the cooking oil in a wok and sauté over medium heat until golden and crispy.

2: Cooking

Place buttered paper on a baking sheet and grease with oil and place the baingan pakora.

Bake in a preheated oven at 180°C for 12 to 15 minutes.

3: Air Roast

Air roasting for 10 minutes at 180°C.

Drizzle with mayonnaise, tomato ketchup, fresh cilantro, chili peppers and serve!