These hot and crispy Brinjal Bajjis are the perfect snack for a rainy day or chilled evenings - with your favourite MD coffee served on the side of course!

Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:

1 Medium eggplant. Wash and cut into thin slices and soak in water so it does not turn black

For making the batter

2 cups fine besan or chick pea flour- sieve and keep it ready
1 big spoon rice flour
1 cup chilled soda water
1 small tsp red chilli powder
¾ small tsp salt
½ tsp crushed ajwain or carom seeds (available at Indian grocery stores)
Water as required
Oil to fry

Method:

1. Mix all the above ingredients initially with chilled soda water.
2. Add required water slowly until the batter is consistency enough to dip the brinjal slices
3. Warm oil in a deep wok or pot, once the oil is hot enough, dip each brinjal slice in the batter and fry until they are golden brown.
4. Turn the brinjal in the oil on both sides until done
5. Serve with either mint chutney or tomato chutney and sip your MD coffee on the side.

Mint chutney

Preparation time: 5 minutes

Ingredients:
½ cup mint leaves, washed
Few strands coriander leaves
2 green chillies
1 big tsp fresh coconut
1 small piece ginger
2 small pods garlic
¼ onion
Salt as required
A squeeze of lemon juice or one tsp yoghurt

Method:
Put all the above ingredients in a blender to blend well except for lemon juice/ yoghurt. Add salt and lemon juice or yoghurt.