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Eggplant Chaat Recipe From Dubai's Junoon Restaurant

Eggplant Chaat is the Perfect Addition to Your Diwali Dinner


Diwali, the Indian Festival of Lights, takes place October 30, so why not celebrate by making this dish from Dubai's Junoon restaurant? TheEggplant Chaat is so moreish, you might to make two batches!

Eggplant Chaat

Junoon

Eggplant Chaat Recipe From Dubai's Junoon Restaurant

Ingredients

  1. 1kg Long Eggplant slices
    100gm Red onion brunoises
    15gm Chaat masala
    3gm Red chili powder
    200ml Sweet yogurt raita
    150ml Tamarind sauce
    20 gm Coriander sprigs
  1. FOR THE BATTER:
    100 gm Gram flour
    50 gm Rice flour
    50 gm Corn flour
    5gm Turmeric powder
    3 gm Salt
    5 gm Roasted cumin
    Water As required
  1. FOR THE SWEET YOGURT RAITA:
    500gm Plain yogurt
    1tsp Roasted cumin
    1tbs Castor sugar
  1. FOR THE TAMARIND CHUTNEY:
    1kg Tamarind
    2l Water
    500g Jaggery
    250 Sugar
    100gm Kashmiri chili powder
    2 Stick cinnamon
    2 Bay leaf
    2pcs Star anise
    30gm Fennel
    15gm Ginger powder
  1. FOR THE CHAAT MASALA:
    128g Cumin seed
    128g Black peppercorns
    120g Black salt
    60g Dry mint
    4tsp Carom seed
    1.5tsp Citric acid
    298g Dry mango powder
    120g Sea salt
    20g Ginger powder
    43g Yogurt cured green chilies

Directions

FOR THE BATTER:

  1. Mix all above ingredients to make thin batter.

FOR THE TAMARIND CHUTNEY:

  1. Soak tamarind and jaggery for two hours.
  2. Mix all the ingredients except ginger powder and fennel.
  3. Boil for two hours, pass through strainer, put it to boil again.
  4. Add fennel and ginger powder.

FOR THE CHAAT MASALA:

  1. Dry all above ingredients except yogurt cured green chilly.
  2. Mix all the ingredients and grind in spice grinder.
  3. Sieve and use as required.

PRESENTATION:

  1. Add eggplant slices to gram flour batter and fry until crisp.
  2. Put on kitchen paper, mix with red onion brunoises, chaat masala.
  3. Mix well, pour sweet yogurt raita, tamarind sauce on the plate.
  4. Add fried eggplant slices again drizzle some more sweet raita and tamarind sauce.
  5. Put one more layer of fried eggplant slices.
  6. Finish with little tamarind sauce and sweet raita garnish with coriander sprigs.
Image Source: Junoon
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