Vangyache kaap (eggplant fritters)

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind.  But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices.  So in this rainy season pamper your tongue with this really yummy dish.

Eggplant Big – 1 (which we used for bharta/bharit)  
Besan (gram flour) – ¾ cup
Rice flour – ¼ cup
Fine semolina (Barik Rawa) – 2 tablespoons
Red chilli powder – 1-2 teaspoons
Turmeric Powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Ajwain – ¼ teaspoon
Finely chopped Coriander – 2-3 tablespoon
Salt as per taste
Oil for shallow frying. 
Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant.  Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.

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