Aubergine Fritters with Chilli and Coriander Chutney
You will need:
Ingredients:
170g garam flour
1 tsp salt
2 tsp hot curry powder, toasted
1 small red chilli, finely chopped
100g low fat natural yoghurt
150ml warm water
2 large aubergines, cut into rounds and half moons
Plain flour, for dusting
1 litre of vegetable oil for frying
Dressing:
3 long green chillies
Handful fresh coriander
200g Rachel’s Low Fat Natural Yogurt
Good pinch of salt
Method:
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 fifteen 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. Rinse the aubergines under a little cold water and pat dry, dust with flour.
4. Heat the oil in a large saucepan or wok. Dip each half moon into the batter and fry in the hot oil. Fry six pieces at a time for about four minutes each side, flipping the oil occasionally. Take each piece from the oil and place on some absorbent kitchen paper. When they are all cooked place on a large plate.
Recipe, John Torode for Rachel’s Organic
Click here to go to the original article on Red Online
Click here to see Aubergine Fritters with Chilli and Coriander Chutney
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