Served as snacks. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sahrodiya festival.

Indian

1 Eggplant

1 cup Besan or Chick-pea Flour

1 teaspoon Oil

Water to make Besan paste

1/2 teaspoon Posto (Poppy Seeds)

1/2 teaspoon Chili powder

Salt to taste

Oil for deep frying

A pinch of Baking Soda (optional)

Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well. Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. Remove them until rich brown and drain extra oil on absorbed paper and serve.

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