Saturday, 12 December 2015

Vangyache Kaap/Brinjal Fritters

Vangyache Kaap or Brinjal Kaap are thin spice coated discs of brinjal that are shallow fried. They taste great with a cup of tea, chatting with family and friends on a rainy day. Here's the recipe:
Vangyache Kaap: Salted(Top), Coated(Left) and cooked(Right)

Recipe for Vangyache Kaap:

Serves 2


Brinjal200 g
Gram Flour50 g
Chilli Powder1/2 tsp
SaltTo taste (~3/4-1 tsp)+1tsp

How to make Vangyache Kaap:

1.Mix the gram flour, chilli powder and salt in a bowl.
2.Cut the brinjal into discs about 0.5cm thick. Toss them in 1tsp of salt and let them sweat for 10 minutes in a bowl.
3.Without squeezing excess liquid off the brinjal slices, press each of the moist sides against the dry mix. A second coat will ensure you get crispy kaap.
4.Shallow fry or bake these slices. If you choose to bake them, spray the baking tray and the slices with some oil first.
5.Once golden and crispy, Vangyache kaap are ready to eat. These should be consumed whilst still warm. They need no accompaniment besides a hot cup of tea...

These have always been shallow fried though these days, I sometimes bake them. It tastes just as good though without the hefty (oil) calories. 

This recipe will give you ~250 calories, discounting those of the oil, which will depend upon the method of cooking.

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