Eggplant palita is simply thick slices of eggplant, coated in Indian spices and shallow fried. I had never known something like this existed until I got married. My mother in law would make this often and I fell in love with it. Eggplant palitas are best served with hot rotlis and kadhi. Left over palitas make for a great sandwich too.
- 1 Large eggplant cut into slices ( 1 cm thickness)
- 3 tbsp chickpea/besan flour
- 2-3 red/green chillies crushed
- 1 tbsp freshly grated ginger
- 1/4 cup finely chopped coriander
- 1 tbsp dhana jeera powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp salt + extra salt for sprinkling on the eggplant slices
- 2 tsp lemon juice
- 1 1/2 tbsp oil
- 3 tbsps water ( or as needed)
- Extra oil for shallow frying
- Sprinkle about 2 teaspoons of salt on both sides of the eggplant slices and rest for about 15 minutes.
- In the mean time, combine all the ingredients above into a thick paste. Adjust the amount of water to your preferred consistency
- Use a paper towel to dab off the water and excess salt off the eggplant slices.
- Use about 1 teaspoon of the paste and spread onto one side of the eggplant.
- Heat some oil ( 1 table spoon) in a large fry pan to shallow fry the eggplant palitas
- Place the coated side onto the oil, and spread 1 teaspoon of the paste on the top side of the eggplants that are in the fry pan.
- Cover the pan with a lid and let the palitas brown on one side.
- Flip the palita and press on the edges to help the egpplant cook on the edges.
- Cover with the lid and let it cook for a couple more minutes.
- Ensure the palitas are cooked well by piercing with a knife.
- Serve warm with rotli.