Eggplant Bhajia with Dipping Sauce

By Dixie Elliott

Eggplant Bhajia with Dipping Sauce
Eggplant Bhajia with Dipping Sauce recipe, brought to you by MiNDFOOD.

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).


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