Aubergine Fritters With Chilli & Coriander Chutney

Dish type: Starter

Preparation and cooking time: 30 minutes
Serves: 2-4

170g garam flour
1 tsp salt
2 tsp hot curry powder, toasted
1 small red chilli, finely chopped
100g Rachel’s Low Fat Natural Yogurt
150ml warm water
2 large aubergines, cut into rounds and half moons
Plain flour, for dusting
1 litre of vegetable oil for frying

3 long green chillies
Handful fresh coriander
200g Rachel’s Low Fat Natural Yogurt
Good pinch of salt

1)In a large mixing bowl add the garam flour, salt, curry powder and chilli. Add the yogurt and warm water to make a batter, mix until smooth
2)Slice the aubergines and place in a colander. Sprinkle with a little salt, leave for 15 minutes. Meanwhile make the dressing
3)Add all the dressing ingredients to a food processor and blend. Scrape down and blend again, stir in the yogurt and season to taste
4)Rinse the aubergines under a little cold water and pat dry, dust with flour
5)Heat the oil in a large saucepan or wok
6)Dip each half moon into the batter and fry in the hot oil. Fry 6 pieces at a time for about 4 minutes each side, flipping the oil occasionally
7)Take each piece from the oil and place on some absorbent kitchen paper. When they are all cooked place on a large plate and serve with the chutney

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