Mix the gram flour, rice flour and corn flour with the turmeric powder a pinch of salt, roasted cumin and a glass of water to make a thin batter and set to one side. Mix the plain yogurt roasted cumin and castor sugar to make the sweet yoghurt raita and refrigerate.
Add eggplant slices to gram flour batter and fry until crisp. Put on kitchen paper, mix with red onion brunoises, chaat masala.
Put a large tablespoon of sweet yogurt raita and tamarind chutney on each plate. Add the fried eggplant slices, and again, drizzle some more sweet raita and tamarind chutney on top. Put one more layer of fried eggplant slices.
Finish with a little tamarind chutney and sweet raita garnish with coriander sprigs.