Eggplant Chaat, Brinjal Chaat Starter
by Tarla Dalal
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Added to 10 cookbooks
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This innovative recipe offers you one more interesting way to enjoy your all-time favourite Eggplant Bhajiya.
Bhajiyas made of eggplant have a timeless popularity due to their unique texture, which is crisp outside and succulent inside. You need to slice the brinjals of a medium thickness, neither thick nor thin, coat them with a spicy besan batter, and deep-fry them on a medium flame to get real crisp bhajiyas.
While you will be tempted to munch on these bhajiyas straight away, spare a few more minutes to transform them into another marvellous culinary treat.
Drizzle some curd and tongue-tickling chutneys on the bhajiyas, sprinkle some crunchy onions and spice powders, and voila, your bhajiyas have turned into a super delicious Eggplant Chaat! Serve it immediately to experience the crispness along with the juicy toppings.
Do try other delicious chaats like Moong Sprouts and Potato Salli Chaat , Moong Aur Mooli ki Chaat , Mixed Sprouts and Green Pea Chaat , Mini Dal Pakwan Chaat and Pakodi Chaat .
- Heat the oil in a deep non-stick pan and when hot, dip each brinjal slice in the prepared batter and drop a few brinjal slices at a time into the hot oil. Fry until golden brown, remove and drain them on an absorbent paper.
- Place the crispy brinjal slices on a big plate, sprinkle 1 tsp of chaat masala over the crispy brinjal slices and toss gently.
- Take 10 crispy brinjal slices and place them on a serving plate, pour ¼ cup of curds, 2 tsp of green chutney, 2 tsp of sweet chutney and 1 tbsp onions evenly over it and finally sprinkle a little salt and chilli powder evenly over it.
- Repeat step 3 to make 3 more plates and serve immediately.
Nutrient values (Abbrv) per serving
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