Vangyache Kaap – Marathi Recipe

Instructions

• In a bowl, take garam masala.
• Add coriander powder, red chili powder, salt and mix everything well together.
• Add water and make a little thick paste.
• You can add lemon juice if you want.
• Add coriander leaves and mix well.
• Masala for vangyache kaap is all ready.
• Take sooji into a bowl. No need to roast the sooji.
• Add salt, red chili powder and mix well. Adding red chili powder is optional.
• Take brinjal that is used for bharit. The brinjal should not be soft.
• Cut vange into round pieces.
• You can cut all the rounds in a ago and put them into water as vange blackens immediately after cutting.
• But then you need to dry the rounds before proceeding further. So cut just 4-5 pieces at a time and rub masala to it on both sides.
• Again cut next batch of round and coat them with masala.
• Coat the rounds with rava really good from both sides and keep it aside.
• Heat up a pan on medium heat and spread a little oil on it.
• Transfer the vangyache kaap on the pan and shallow fry them from both sides.
• After frying vangyache kaap well from one side add a little oil on the upper side of it and flip them over.
• Roast well from other side as well.
• Check with a tooth pick.
• If fried well from both sides take them off the pan into a plate.
• Vangyache kaap are all ready.