For a change from the usual potato chop, lentil chop or onion fritters, Sarabangla offers a snack made from everyday brinjal, potato and boiled egg: a crisp gram flour coating outside, soft brinjal, spiced potato and a slice of egg inside.
Ingredients: 3 large boiled potatoes, 2 boiled eggs, 1 long large brinjal, 1 cup gram flour, 1 tablespoon rice flour for crispness, 2 tablespoons each of chopped onion and fried onion, green chillies to taste, 1 teaspoon ginger-garlic paste, 1 teaspoon chilli powder, half a teaspoon each of turmeric, cumin and coriander powder, 1 tablespoon chopped coriander leaves (optional), salt and oil for frying.
Filling: mash the potatoes with the chopped and fried onion, green chilli, ginger-garlic paste, a little cumin and coriander powder, coriander leaves and salt. Slice the eggs into thin rounds. Wash the brinjal, remove the stalk and cut long, thin slices; thick slices will not fold.
Shaping: spread some filling in the middle of a brinjal slice, lay an egg slice on top and fold gently, pressing into a round or flat chop so the filling stays in during frying.
Batter and frying: mix gram flour and rice flour with turmeric, chilli, cumin, coriander and salt, adding water little by little to make a medium-thick batter; the rice flour keeps the chops crisp longer. Heat the oil well, lower to medium, dip each chop in the batter and fry, turning, until cooked through and golden.
Drain on kitchen paper and serve hot with salad, tomato kasundi or a spicy sauce; it also works for unexpected guests.
Photo: brinjals at a Dhaka market (file), Salim Khandoker / Wikimedia Commons (CC BY-SA 3.0)
Source: Sarabangla
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