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Vangyache kaap is a traditional Maharashtrian recipe. This can be a perfect side dish. You can have it as snack too. These are kind if fritters the only difference is these are shallow fried. These turn out crispy and taste just yummy. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 tsp Garam masala
• 1 1/2 tsp Coriander powder
• 1~2 tsp Red chili powder
• Salt to taste
• Water
• Finely chopped Coriander leaves
• Fine Sooji
• Salt to taste
• Red chili powder (Optional)
• Brinjal
• Oil

Method:
• 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.

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