Eggplant Chaat, Brinjal Chaat Starter

Eggplant Chaat, Brinjal Chaat Starter

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eggplant chaat recipe | Indian brinjal chaat | with 24 amazing images.

This innovative eggplant chaat recipe offers you one more interesting way to enjoy your all-time favourite Eggplant Bhajiya.

Drizzle some curd and tongue-tickling chutneys on the bhajiyas, sprinkle some crunchy onions and spice powders, and voila, your bhajiyas have turned into a super delicious Eggplant Chaat! Serve brinjal chaat immediately to experience the crispness along with the juicy toppings.

Bhajiyas made of eggplant have a timeless popularity due to their unique texture, which is crisp outside and succulent inside. You need to slice the brinjals of a medium thickness, neither thick nor thin, coat them with a spicy besan batter, and deep-fry them on a medium flame to get real crisp Eggplant Bhajiya.

While you will be tempted to munch on these bhajiyas straight away, spare a few more minutes to transform them into another marvellous culinary treat, brinjal chaat.

Do try other delicious chaats like Moong Sprouts and Potato Salli Chaat , Moong Aur Mooli ki Chaat, Mixed Sprouts and Green Pea Chaat, Mini Dal Pakwan Chaat and Pakodi Chaat.

Learn to make eggplant chaat recipe | Indian brinjal chaat with step by step photos and video below.

Eggplant Chaat, Brinjal Chaat Starter recipe - How to make Eggplant Chaat, Brinjal Chaat Starter

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

Ingredients


To Be Mixed Into A Smooth Batter
1/2 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste
3/4 cup water

Other Ingredients For Eggplant Chaat
40 brinjal (baingan / eggplant) slices
oil for deep-frying
1 tsp chaat masala
1 cup whisked curds (dahi)
8 tsp green chutney
8 tsp sweet chutney
4 tbsp finely chopped onions
salt for sprinkling
1/2 tsp chilli powder for sprinkling

Method
For eggplant chaat

    For eggplant chaat
  1. To make eggplant chaat, heat the oil in a deep non-stick pan and when hot, dip each brinjal slice in the prepared batter and drop a few brinjal slices at a time into the hot oil. Fry until golden brown, remove and drain them on an absorbent paper.
  2. Place the crispy brinjal slices on a big plate, sprinkle 1 tsp of chaat masala over the crispy brinjal slices and toss gently.
  3. Take 10 crispy brinjal slices and place them on a serving plate, pour ¼ cup of curds, 2 tsp of green chutney, 2 tsp of sweet chutney and 1 tbsp onions evenly over it and finally sprinkle a little salt and chilli powder evenly over it.
  4. Repeat step 3 to make 3 more plates of eggplant chaat and serve immediately.
Nutrient values (Abbrv) per serving
Energy303 cal
Protein8.8 g
Carbohydrates28 g
Fiber11 g
Fat16.1 g
Cholesterol8 mg
Sodium28.8 mg
Eggplant Chaat, Brinjal Chaat Starter recipe with step by step photos

Popular Chaat Recipes

  1. Chaat is a savoury/ sweet snack popular around India. Generally, it is made using a myriad of ingredients like chutneys, spices, Tikki, samosa, ragda, sev, papdi, puri, boondi etc. You can even prepare healthy chaat recipes using nutritious ingredients like mixed sprouts, boiled moong, chickpeas, low-fat curd and vegetables. Below are some popular chaat recipes :

For a smooth besan batter

  1. For making the batter of crispy eggplant pakora, in a deep bowl take besan.
  2. Add rice flour to get a crispy outer covering for the eggplant pakoda.
  3. Add the chilli powder. To make it spicier, increase the amount.
  4. Add a pinch of asafoetida. Additionally, you can add ajwain which also aids in digestion and perks up the taste.
  5. Add salt to taste.
  6. Gradually add water ¾ cup of water and prepare a lump-free batter using a whisk. We have used around ¾ cups of water.
  7. Do not make the batter too runny. Keep aside.

For frying brinjal bhajia

  1. To deep-fry brinjal bhajiya heat the oil in a deep non-stick pan and when hot, dip a brinjal slice lightly in the prepared batter and coat with the batter on both sides.
  2. Drop it carefully in hot oil.
  3. Similarly, dip other 3-4 eggplant slices in batter and drop in oil. Do not overcrowd the pan while frying.
  4. Fry on a medium flame till the bottom of eggplant slices are golden brown.
  5. Flip and fry till the brinjal bhaji turn golden brown in colour from all the sides.
  6. Drain the eggplant slices on absorbent paper.
  7. Repeat with the remaining mixture to make more eggplant bhajias.
  8. Place the crispy brinjal slices on a big plate.
  9. Sprinkle 1 tsp of chaat masala over the crispy brinjal slices.
  10. Toss gently.

How to make eggplant chaat

  1. To assemble brinjal chaat, take 10 crispy brinjal slices and place them on a serving plate.
  2. Pour ¼ cup of curd. To learn how to make Dahi, check out this detailed recipe of curd made using cow’s milk at home
  3. Drizzle 2 tsp of green chutney. You can make the green chutney a day prior and store in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.
  4. Drizzle 2 tsp of sweet chutney. Also, the meethi chutney can be made prior to assembling. The quantity of all the chutneys can be adjusted as per your preference.
  5. Sprinkle 1 tbsp onions evenly over baigan ki chaat. For an added crunch, you can sprinkle pomegranate seeds, broken papdis, masala peanuts or fried chana dal over the dahi eggplant chaat.
  6. Finally, sprinkle a little salt and chilli powder evenly over baingan ki chaat.
  7. Repeat step 1 to 6 and make 3 more plates of eggplant chaat and serve brinjal chaat immediately.
  8. Spinach Pakoda Chaat, Crispy Patra Chaat, Ram Ladoo are some other Pakora chaat recipes from our website.

Reviews

Eggplant Chaat, Brinjal Chaat Starter
 on 09 May 20 09:14 PM
5

Super party dish, enjoyed it many times.
Tarla Dalal
11 May 20 01:25 AM
   Hi, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Eggplant Chaat, Brinjal Chaat Starter
 on 03 Jul 17 08:43 AM
5

This eggplant chaat recipe is not only easy to make but also just perfect in taste with the crispiness of the brinjal and when topped with curds and chutneys it is nice and chatpata.