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Brinjal fritters


fritters

Ingredients 13
Servings 6
Time 30 min

Ingredients

  • Juice of 1 lime
  • 1
    clove garlic, crushed
  • 1
    green chilli, sliced
  • 125
    ml
    plain yoghurt
  • 1
    bunch of fresh coriander
  • 250
    g
    coconut flakes
  • 120
    g
    chickpea flour
  • 3
    ml
    chilli powder
  • 10
    ml
    cumin seeds, toasted
  • 5
    ml
    ground coriander
  • 3
    ml
    mustard powder
  • 2
    small brinjals
  • sunflower oil
 

Method

 

Place chickpea flour, spices and mustard powder in a large bowl and whisk in 150ml to 180ml of cold water until it forms a thin batter.

Slice brinjals into 3mm rounds and heat oil in a deep saucepan. Using metal tongs or a fork, dip each brinjal slice in the batter, shake off the excess and slide it into the hot oil.

Do this in batches and cook for 2 to 3 minutes on each side, or until golden and crisp.

Carefully remove from oil and leave to drain on a kitchen paper. Season with salt while still hot.

For the chutney:

Place all the chutney ingredients into a food processor and blitz until smooth, adding a little water to loosen if necessary.

Pour the chutney into a small bowl and chill in the fridge while you make your fritters.

Serve fritters with the coriander chutney on the side.



 

 

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2019-04-05 15:48
 
 
 
 
 
 
 
 
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