sliced potatoes or cauliflower florets .
The same batter may be
used with a variety of vegetables.
Refer below for
alternative French batter.
Slice eggplant lengthwise in 1/4 -
1/2 cm thin slices. You may or may not cut the piment carri into
halves lengthwise. Cut the bread slices into halves.
Sift besan and white flours, together
with the baking powder, into a mixing bowl.
Add all the other batter ingredients,
finely chopped spring onions, salt, crushed ginger and garlic to the
sifted flours. Mix with sufficient water to form a non running batter
that would cling to the eggplant, bread slices or piment carri.
Heat oil over medium heat in frying
Wash in running water the eggplant
slices. Dry with kitchen towel paper and dip each slice into the
batter coating each side in a uniform manner. Deep fry battered
eggplant slices a few at a time so that the battered pieces are not
touching each other. Fry each side until a light brown golden colour
is obtained. Be careful as the besan batter can easily get overcooked.
Repeat same process with the bread
slices and the piment carri.
Drain on kitchen towel paper and
serve hot with chilli sauce or chatigni pomme d'amour.
Batter: French Style
1 1/4 cups (150 grams) plain
1 tablespoon olive oil
2 eggs separated
2/3 cup (150 ml) milk
Salt to taste
For the vegetables:
You can also use with this batter zucchini and zuchini
Sift the flour into a mixing
bowl. Whisk in the salt, milk and oil, then the egg yolks,
whisking until the batter is smooth and homogenous.
Cover and let rest for 2 hours.
Beat the egg whites to stiff
peaks and fold into the batter.
Dip in the vegetables, then
drop into the hot oil a few at a time. Fry for 1 to 2 minutes or
until golden brown.
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