This is a new snack recipe with brinjal. Tender ,small brinjal are selected and they are sliced very thin and kept in water with little salt till use.
Ingredents:
Tender, small brinjal – 10,( preferably slender vareity , washed and sliced vertically and kept in water ),
Besan -‘150 Gms
Rice flour – 30 Gms,
Salt,
Ginger garlic paste – 1/2 Tsp,
Cloves – 2, cinnamon – 1/2″ piece ,powder these two and keep it ready,
Chopped curry leaves – 1 Tsp,
Chopped coriander leaves – 1/2 Tablesp,
Ajwain – 2 Pinches,
Oil to deepfry.
Method:
1).Remove brinjal slices from water .Squeeze out excess if necessary.
2).Add besan, rice flour and other ingredients except oil. Gently mix the brinjal jullienne with the ingredients and add 2 tablesps of hot oil. Again mix well.
3).If necessary add one or two tsps of water ( but try to use minimum ) .
4).Check salt and drop little portions into hot oil .Deep fry the kurkure under low medium heat till light golden in colour. Remove them on to a paper towel to absorb excess oil if any.
5).Serve these crispy kurkure along wih a cup of tea.
Tip:
Do not prepare the mix into dough. It should not be sticky ( to the fingers ) and the coated brinjal slices should easily be dropped into oil for frying.