Aubergine fritters

Name: Aubergine fritters
Total time: 25 min
Yield: 6, as a starter or snack
Cuisine: indian
Ingredients: 150 g gram flour (see tip); ½ teaspoon hot chilli powder; 2 teaspoons cumin seeds toasted; 1 teaspoon ground coriander; ½ teaspoon dried mango powder (see tip); 4 long or 2 small classic aubergines; sunflower oil; 15 curry leaves; 1 lime; 1 fresh green chilli; 150 ml plain yoghurt; 1 bunch of fresh coriander; 25 g freshly grated coconut

with coriander chutney

Serves 6, as a starter or snack

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Indian Snacks Starters

Nutrition per serving

Calories 243 12%
Fat 16.7g 24%
Saturates 3.7g 19%
Sugars 3.9g 4%
Salt 0.4g 7%
Protein 7.7g 15%
Carbs 16.8g 6%
Fibre 4.3g -

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

150 g gram flour , (see tip)
½ teaspoon hot chilli powder
2 teaspoons cumin seeds , toasted
1 teaspoon ground coriander
½ teaspoon dried mango powder , (see tip)
4 long or 2 small classic aubergines
sunflower oil
15 curry leaves
CORIANDER CHUTNEY
1 lime
1 fresh green chilli
150 ml plain yoghurt
1 bunch of fresh coriander
25 g freshly grated coconut

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

First make the chutney. Squeeze the lime juice into a food processor and blitz with all of the other chutney ingredients (removing the chilli stalk) until smooth, adding a little water to loosen if needs be.
Pour the chutney into a small bowl and chill in the fridge while you make your fritters.
Place the gram flour, spices and mango powder in a large bowl and whisk in 150ml to 180ml of cold water until it forms a thin batter.
Cut the aubergines into 3mm rounds.
In a deep saucepan, pour in sunflower oil to a depth of at least 2.5cm and bring it to 180ºC over a medium heat – test this with a thermometer, or drop in a cube of bread and when it bubbles immediately the oil is ready.
Using metal tongs, dip each aubergine slice in the batter, shake off the excess, then slide it into the hot oil. Do this in batches and cook them for 2 to 3 minutes on each side, or until golden and crisp.
Carefully remove from the oil and leave to drain on kitchen paper, seasoning with sea salt while still hot.
Drop the curry leaves into the oil and fry for 30 seconds, or until crisp (be careful as the oil will spit).
Serve the fritters with the crispy curry leaves on top, a squeeze of fresh lime, and the coriander chutney on the side.

Tips

Gram flour, also called besan, is made from ground chickpeas and is available in most supermarkets. Dried mango powder, or amchoor, is available from Indian spice shops. You can find both at spicesofindia.co.uk.

Jamie Magazine

By Joss Herd