• Aubergine, 1
  • Chick-Pea Flour, 1 cup
  • Salt to taste
  • Poppy Seeds, ½ teaspoon
  • Onion Seeds ,½ teaspoon
  • Cooking oil, 1½ cups   
  1. Pour flour into a large bowl* .
  2. Mix with water to make a batter of relatively thick consistency, suitable for coating fritters.
  3. Add the poppy seeds, onion seeds and salt and whip batter well until bubbles appear on the surface of the batter. Set aside 30 minutes.
  4. Slice the aubergine into thin rounds and dip the pieces in the batter, immediately transfer to the hot cooking oil to deep fry.Deep fry at 190ºC (375F)
  5. Remove them when deep golden brown and drain on kitchen paper.
*Some cooks like to add a tsp or so of oil to the flour with mixing before adding the water.