Vangyache Kaap
Delicious traditional fritters hailing from Maharashtrian cuisine, commonly referred to as Vangyache Kaap, where "Vangi" signifies eggplant and "kaap" denotes slices.
Ingredients
- Turmeric powder – 1/4 teaspoon.
- Red chilli powder – 1 teaspoon.
- Black pepper powder – ½ teaspoon.
- Hing (asafoetida) – pinch.
- Fine semolina – 1½ tablespoon.
- Besan atta (chickpea flour) – 4 tablespoons.
- Eggplant or big size brinjal – 1 large.
- Oil – to fry.
- Salt – to taste.
Instructions
- In a plate mix pinch of hing, black pepper powder, turmeric and red chili powder together.
- In another plate, mix besan flour (chickpea flour) and fine semolina together.
- Make thin slices of eggplant and apply little salt on both sides of the eggplant (this will stop the eggplant from discoloring).
- Sprinkle some spices over the eggplant slices and coat them well.
- Take the eggplant slices one by one and slightly press it in the besan and semolina mixture so that the mixture will get nicely coated to eggplant. Keep aside.
- Heat little oil in a tawa/ frying pan and arrange the eggplant slices on the tawa and fry on both sides until they become crisp and golden in color.
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