Jamie Magazine
By Joss Herd
25 mins
Not Too Tricky
serves 6, as a starter or snack
Recipe From
Ingredients
150g 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, plus extra to serve
1 fresh green chilli
150ml plain yoghurt
1 bunch of fresh coriander
25g freshly grated coconut
Top Tip
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.
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.
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