Serves: 35
Total Calories: 169

1 teaspoon Chaat Masala or store-bought
1/2 teaspoon Basic Garlic Paste
1 recipe Basic Batter for Pakora Fritters
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1 1/2 to 2 cups peanut oil for deep-frying
1/4 cup mustard oil
2 Chinese eggplant, each 7 to 8 inches long and 2-inches in diameter, cut in 1/4 inch-thick diagonal slices

1. Prepare the chaat masala and ginger-garlic paste. Then prepare the basic batter. Mix in the cilantro, garlic paste, ajwain seeds, and red pepper flakes. Add the eggplant slices to the batter.

2. Heat the peanut and mustard oils and fry the eggplant slices as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.

VARIATION: Try this batter with 25 to 30 slices of zucchini, opo squash, or any other summer squash.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 35
Total Calories: 169
Calories from Fat: 71

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