In a mixing bowl take the dry ingredients - gram flour, turmeric powder, red chili powder, and salt.

Add ⅔ cup water.

Whisk to a smooth batter without lumps.

Rinse and slice the brinjals thinly.

Dip the slices in the batter evenly.

Gently place them in medium hot oil for frying.

After a minute or so, flip again and fry the pakoras till crisp and evenly golden.

With a slotted spoon remove the pakoras and drain as much oil as possible.

Place the pakoras on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.

Serve hot with coriander chutney, tamarind chutney or tomato ketchup or sprinkle some save.