INGREDIENTS
- 1 large eggplant (baingan)
- 1 tablespoon rice flour
- 1 tablespoon chickpea flour (besan)
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- Salt and chaat masala to taste
- Coriander leaves, chopped (for garnish)
- 2 tablespoons mustard oil
METHOD
- Cut the eggplant into round discs.
- In a mixing bowl, place the rice flour, chickpea flour, red chilli powder, coriander powder, cumin powder and salt.
- Mix everything well and then add the eggplant discs to it.
- Let it rest for 15 to 20 minutes so that the salt releases water and the discs get coated in the spices.
- Add the oil to a frying pan and let it heat up. Place the discs on it and shallow fry on both sides.
- Sprinkle some chaat masala and freshly chopped coriander leaves and serve as a side dish.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
