These eggplant bhajia’s, also known as pakoras, are served with a yoghurt, coriander and mint dipping sauce.
Serves 4
1 cup thick greek-style yoghurt
½ cup coriander leaves, roughly chopped
½ cup mint leaves, roughly chopped
salt and white pepper, to season
1 cup besan flour (chickpea flour)
1 cup self-raising flour
½ tsp baking powder
1 tbsp ground coriander
2 tsp ground cumin
½ tsp turmeric
½ tsp chilli powder
2 tsp salt (extra)
2 large eggplant (600g), thinly sliced
vegetable oil (for deep-frying)
naan bread, to serve (optional)
1 To make dipping sauce, put yoghurt, coriander leaves and mint in a food processor. Pulse until a smooth sauce forms. Transfer to a serving bowl and season with salt and white pepper.
2 Line a baking tray with baking paper. Preheat oven to 150C.
Sift besan flour, self-raising flour, baking powder, ground coriander, cumin, turmeric, chilli powder and salt (extra) into a large bowl. Stir to combine. Make a well in the centre. Add 1¾ cups water. Stir until a smooth batter forms.
3 Heat oil in a medium saucepan over medium-high heat. Dip eggplant slices in batter, allowing excess to drain off. Gently drop 3–4 eggplant slices into hot oil and deep-fry for 2–3 minutes or until golden and crisp. Transfer to prepared baking tray and put in oven to keep warm. Deep-fry remaining eggplant slices in batches.
4 Serve eggplant with dipping sauce and warm naan bread (optional).
