Wash eggplant. Slice into ⅛ inch to ¼ inch discs
Place eggplant slices in a large bowl.
Add 3 cups water and 1 tsp salt.
Set aside for 30 minutes.
Add dry ingredients to a separate bowl (split peas powder, flour, baking powder, yeast, salt, turmeric and green seasoning).
Add ½ cup of water.
Knead.
Add more water slowly (about ½ cup more).
Continue kneading to produce is slurry-like, lump-free batter.
Cover and set aside to rest for 30 minutes.
Place a large pot on medium heat.
Add the oil and leave to heat up for 5 - 10 minutes.
Drain the baigan slices.
Add each slice into the batter and coat completely.
Place in the hot oil.
Flip over regularly to ensure even heating.
Remove from heat when the baiganee is golden brown and cooked all the way through (approx 5 - 6 minutes cook time).
Place on napkins to soak the excess oil.
Serve hot with chutney.