वांग्याचे काप/Crispy Eggplant

Vangyache kaap or crispy eggplant is one of my favorite dish. Growing up my mom use to make them a lot and we use to gobble them like crazy. I have this thing with ketchup, which I passed it on to my kids I think, we love Ketchup with everything 😀😀 and this crispy eggplant is one of them. Let's get started!

Ingredients

1 large eggplant

1/3 cup besan/chickpea flour

3 tbsp rice flour

1/2 tsp chili powder

1/4 tsp cumin powder

1/4 tsp coriander powder

1/4 tsp dry mango powder

salt as per taste

Oil as required for shallow frying

Method

Wash and dry eggplant. Cut into thin circles around 1/4 inch. We need it nice and thin for crispy texture. Arrange all the cut circles on a cooling rack and sprinkle salt on both sides, let it stand for 10 minutes. This step is very important, salt will draw water out and also some of eggplants bitterness along with it.

In the mean time start making the spice rub, in a plate mix together chickpea flour, rice flour, chili powder, cumin powder, coriander powder, dry mango powder/amchur and little bit of salt(since we are salting eggplant in previous step, add salt accordingly, you will not need too much)

After you see drops of water on eggplant, pat dry lightly with kitchen towel or paper towel.

Coat eggplant rounds one by one in the above spice rub, make sure it is coated really well on both sides.

Once coated lay them on rack again, repeat same process for all the pieces. Heat pan on medium high heat, add oil. Add coated eggplants in hot oil and shallow fry them on both sides until brown and crisp.

We like it extra crispy so some of mine are more of dark brown color. Serve them hot and enjoy.

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