Beguni (begun bhaji)

Instructions

1. Wash the aubergines, cut them into thin rounds about 5 mm thick, without peeling, then dry them well in a tea towel.
2. Mix the chickpea flour, turmeric, cumin, chilli, salt and pepper in a bowl.
3. Gradually whisk in the cold water to make a smooth batter, thin enough to coat a spoon.
4. Heat the oil to 175°C in a deep pan; a drop of batter should sizzle straight away.
5. Dip each aubergine round into the batter, coating it fully, then let the excess drip off.
6. Lower the rounds into the oil in small batches and fry for about 3 minutes per side until golden.
7. Drain on kitchen paper and serve hot, sprinkled with salt if you like.