Golden chickpea batter on the outside, soft & creamy inside, these fritters just might convert those who don’t usually like aubergine, but you could substitute courgette. Paired with a sweet & spicy tomato chutney, Aubergine Fritters make a fantastic starter, snack or part of an Indian feast.
Heat the oil in a small frying pan over moderate heat.
When the oil is hot, add the mustard, cumin and fennel seeds & fry until they start to sizzle and change colour.
Stir in the bay leaf and chilli flakes.
Stir in the tomatoes, bring to the boil then turn down the heat and simmer for 10 minutes.
Add the fenugreek, turmeric, sultanas plus salt and sugar to taste and stir well.
Continue to simmer until the chutney is thick and glossy with most of the liquid evaporated. This will take around 20 minutes.
Transfer the chutney to a bowl and leave to cool to room temperature while you make the Aubergine Fritters.
Preheat the oven to low, with a baking tray inside,
Cut the aubergine into round slices approximately 4mm thick. Set aside while you make the batter.
Sift the gram flour into a large bowl then whisk in the coriander leaf and all the spices.
Make a well in the centre of the flour and pour in a little of the water. Using your whisk, draw some of the flour into the water and mix to make a paste.
Gradually add the rest of the water, drawing in more of the flour as you go until they're combined into a batter.
Heat the oil in a deepish frying pan (or use an electric deep fryer or wok) to a moderate heat.
Take an aubergine slice, dip it into the batter so that it's completely covered, then drop it carefully into the hot oil. Add more of the battered slices, but don't crowd the pan.
Cook until golden all over (approx 4 min), turning the slices half way through.
Remove the fritters from the oil and keep warm in a low oven. Make more batches of fritters in the same way until all the aubergine and batter is used up.
Serve the hot fritters with the Spicy Tomato Chutney for dipping.
If you're not eating all the Aubergine Fritters straight away, cool and refrigerate for up to two days. Reheat on a tray in a moderate oven until piping hot (approx 8 minutes).
Not suitable for freezing.