Name: Jeweled Eggplant/Aubergine Chaat
Yield: Serves 4
Ingredients: 500 ml/17 fl oz/2 cups oil, for deep-frying; 60 g/2 oz/⅓ cup pomegranate seeds; ¾ tsp ground cumin; Pinch of ground turmeric; 120 ml/4 fl oz/½ cup water; ½ tsp ground coriander; 2 long and thin eggplant/aubergines, thinly sliced into 16 slices; 2¾ tsp sugar; 135 g/4¾ oz/½ cup full-fat yogurt; 35 g/1¼ oz/¼ cup besan (gram/chickpea flour); 4-5 tbsp sev (readily available at Indian supermarkets); 2 tbsp cornstarch; ½ tsp salt; ½ tsp chili powder; ½ small onion, finely chopped; 2 small tomatoes, finely diced; Tamarind chutney; 2 tsp water; 45 g/1½ oz/¼ cup rice flour; ¼ tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

Chaat literally means “delicacy”! There is no one, definitive chaat recipe, but my favorite amongst all these tasty small plates is undoubtedly the eggplant chaat. I first tasted this delicacy years ago when I went out to dine at a fancy restaurant with family and friends. I couldn’t believe it. Dear Readers, please allow me to paint a picture for you: close your eyes and taste crispy eggplant strips tossed with inviting spices, just a touch of heat, and a creamy and beautifully sweet cumin

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