New Update
| Main ingredients | Brinjals, Refined flour, Crushed black peppercorns, Castor sugar, Smoked paprika, Panko breadcrumbs, Red chilli flakes, Parsley, Corn flour |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium brinjals (aubergine / baingan)
- Salt to taste
- 1 cup refined flour (maida)
- Crushed black peppercorns to taste
- 1 teaspoon castor sugar
- ½ teaspoon smoked paprika
- Panko breadcrumbs as required
- 1 teaspoon red chilli flakes
- 1 tablespoon chopped fresh parsley leaves + for garnish
- Oil to deep-fry
- Corn flour as required
- Tomato ketchup for serving
- Mayonnaise for serving
Method
- Halve the brinjals vertically and make multiple vertical slits on each half while keeping the stem intact. Transfer them into a bowl.
- Apply salt on each side of brinjal halves and set aside for 5 minutes.
- Take refined flour in a large bowl, add salt, crushed black peppercorn, castor sugar, smoked paprika and ¾ cup water and mix well to make a thick and smooth batter.
- Spread panko breadcrumbs on a plate, add red chilli flakes and parsley and mix well.
- Heat sufficient oil in a kadai.
- Spread corn flour on another plate and place each brinjal half on it and coat each slit well from all sides. Dip each coated brinjal in the batter and roll in the panko mixture till well coated.
- Gently slide in the brinjal halves, one at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the crunchy brinjals on a serving plate, garnish with chopped parsley and serve hot with tomato ketchup and mayonnaise.
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