Recipe Contributed By: Anupriya Sinha, Pune |
Oval brinjal (cut in very thin round slices) – 10 slices
Bottle gourd (lauki, cut very thin with chips slicer) – 10 slices
Pumpkin (konhda, cut in 2 mm thick pcs) – 10 slices
Mustard oil – as required for frying
For batter:
Fine Besan – 1 cup
Rice flour – 1/3 cup
Mustard oil – 1 tbsp
Salt – 1/3 tsp or as per taste
Turmeric powder – ¼ tsp
Chilli powder – as per taste
Water – ½ cup to ¾ cup (approximately)
1. Wash , drain and pat dry the vegetable pieces. Allow them to dry for 20-30 minutes on a paper towel, spread in a single layer.
2. Mix besan and rice flour together, rub in mustard oil. Add salt, turmeric powder and chilli powder, and mix.
3. Add water little by little to make a smooth batter of flowing consistency*. *Check by dipping one piece of any vegetable. The batter should be just right to form a uniform thin coat.
4. Let the batter rest for 10-15 minutes.
5. Heat enough oil in a kadai, and fry the vegetable pieces after dipping them in the batter, one by one.
6. Serve these bachkas as a side dish with a meal or as a snack with chutney or dip.