Preparation time:60 minutes
1 large eggplant
1/2 cup chickpea flour
12 cup breadcrumbs
1/2 cup paneer minced
2 pinch baking soda
salt to taste
3 green chili minced
1/4 cup diced onion(optional)
oil for deep frying
1.Roast the eggplant until soft in an oven(400 F for 20 minutes) or on stove top.
2.Remove the skin of the eggplant and take the puree and add the paneer,green chili,baking soda and salt.If using onion,add that as well.
3.Add chickpea flour,breadcrumbs to be able to roll balls.
4.Take cherry tomato sized balls and fry them one by one on medium heat until golden brown and drain onto paper towel.
Do not add too much chickpea flour or you will end up with dense balls.