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  • Complexity: medium


  • ¼ cup channa, soaked overnight
  • ¼ cup split peas, soaked overnight
  • ¼ cup flour
  • 1 tsp saffron powder
  • 1 tsp baking powder
  • 2 – 3 cloves garlic, minced
  • 1 tbsp fresh green seasoning
  • Small piece hot pepper, minced
  • Pinch of salt
  • Water
  • 1 large eggplant/baigan
  • Oil for frying


  1. Heat the oil in a large pot over medium high heat.

  2. Grind the channa and split peas in a food processor. Mix that with the next 7 ingredients. Add enough water to make a pasty dough.

  3. Slice the eggplant diagonnally in ¼ inch slices. Paste the batter on both sides of the eggplant. You can also dip the whole slice in the batter.

  4. If the batter is not sticking to the eggplant, add a little more flour to make it thicker.

  5. Fry in hot oil until golden brown.

  6. Drain on paper towels before serving.

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