Eggplant Chaat
A not-so-typical chaat dish. Fried eggplant coated in chickpea batter topped with aloo bhujia, spicy green chutney, yoghurt, and pomegranate.
Equipment
- 1 cast iron kadai for frying
- 1 mesh spatula
- 1 Mixing Bowl
Ingredients
For The Eggplant
- 15 slices eggplant round slices that are 1/2 cm thick
For The Eggplant Batter
- 3/4 cup besan chickpea flour
- 3/4 cup water room temperature
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp hing
For The Green Chutney
- 30g coriander with stems root cut off
- 7g mint leaves only
- 1 green birds eye chilli
- 2 tbsps besan chickpea flour
- 1 tbsp lemon juice
- 1 clove garlic
- 3 tbsp water room temperature
- 1/8 tsp cumin powder
- 1/8 tsp salt
- 1/8 tsp hing
- 1/4 tsp sugar
For The Extra Toppings
- 1/2 cup yoghurt mixed with Haldiram's boondi whisked together
- 1/2 cup pomegranate
- tamarind paste
- Store-bought Indian snacks: Haldiram's Gujarati Mix, and Aloo Bhujia
For Frying
- Avocado oil
Instructions
- Fill the kadai with enough oil for frying, and heat it up
- Dip each slice of eggplant in the batter and place it in the heated kadai. Fry each slice until golden brown.
- Place the fried slices on a paper towel to dry.
- In a serving bowl, line the fried eggplant along the bottom and sprinkle the Haldiram's Gujarati mix over the eggplant.
- Drizzle the yoghurt, tamarind, and chutney over the mixture.
- Sprinkle the pomegranate and aloo bhujia over this.
- Serve warm.