Eggplant Bajji / Fritters with a twist

Ingredients:

Eggplant - 1 medium
Turmeric - 1/4 tbsp
Chilly powder - 1/4 tbsp
Salt - as required
Lemon juice - 1 tbsp
Ghee / Oil - 1 tbsp
Oil - for deep frying
Gram flour / chick pea flour - 1 cup
Rice flour - 1/4 cup
Baking soda - a pinch
Jeera - 1/4 tbsp
Hing / Asafoetida- 1/4 tbsp
Oregano - a pinch
Dried and powdered mint - 1/4 tbsp

Method:

1) Chop eggplant into thin slices.
2) Sprinkle eggplant slices lightly with salt, Turmeric powder, red chilly powder and lemon juice, mint powder, oregano.
3) Toss and Marinate the eggplant slices well and keep it aside for around 10 mins.
4) In a tawa, smear oil or ghee and place the eggplant slices on them.
5) Roast on both the sides until done.
6) In a bowl, mix gram flour, rice flour, salt, red chilly powder (a pinch), hing, jeera, baking soda and mix with water adding very little by little to get the flowing consistency.
7) In another pan, add oil and wait for it to be heated up.
8) Dip the roasted eggplant slices in the gram flour batter and deep fry in oil until golden brown.

Eggplant bajji is ready to be served.

Note:

1) Chilly powder can be replaced with sambhar powder.
2) Lemon juice can be substituted with Chat masala or amchur powder.
3) Bottle gourd, bitter gourd, potato, sweet potato can also be used instead of Eggplant.
4) This is my own creation and liked by everyone at home.