The crunchiness of this aubergine snack is mainly due to the rice flour added to the gram flour batter.
Recipe courtesy of Anjum Anand
Total:
1 hr 15 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds
  • Kosher salt, as needed
  • 6 tablespoons gram flour (chickpea flour)
  • 3 teaspoons rice flour
  • 1/2 teaspoon red chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons dried mango powder*
  • 6 ounces cold water
  • 1 tablespoon vegetable oil, plus more for frying, divided
  • 15 fresh curry leaves, to garnish, optional**

Directions

Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry. 

Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste. 

Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream. 

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it. 

Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines. 

Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt. 

To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

Cook's Note

*Can be found at specialty Asian markets. **Can be found at specialty Indian markets. Once the aubergine is soft all the way through, it is done. Serve this dish as soon as possible, as the batter will soften otherwise. This makes a great snack with drinks - dip the aubergines in a coconut or coriander chutney.

IDEAS YOU'LL LOVE

Aubergine Caviar

Recipe courtesy of Michael Symon

Aubergine Caviar

Recipe courtesy of Laura Calder

Goan Chorizo Butty

Goan Pork Vindaloo

Tomato and Aubergine Gratin

Recipe courtesy of Laura Calder

Gutsy Goan Beef Vindaloo Naaco

Red Peppers Stuffed with Aubergine Puree

Aubergine and Cumin Charlottes with Tomato and Coriander Salad

Recipe courtesy of Laura Calder

Bengali-Style Aubergine Cooked in Yogurt

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Food: Fact or Fiction?

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Donut Showdown

12pm | 11c

Donut Showdown

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Sugar Showdown

2:30pm | 1:30c

Sugar Showdown

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here