Eggplant Chaat

This refreshing Indian dish created by Junoon’s chef de cuisine Suraj Prakash is perfect as a starter or side dish when having friends over.

  • Serves 6 portions
  • More effort

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • Gram flour Batter
  • 100g gram flour
  • 50g rice flour
  • 50g corn flour
  • 5g turmeric powder
  • 3g salt
  • 5g roasted cumin
  • Water as required
  • Sweet raita yogurt
  • 500g plain yogurt
  • 1 tp roasted cumin
  • 1 tablespoon castor sugar
  • 1kg long slices of eggplant
  • 100g red onion brunoises
  • 15g chaat masala
  • 3g red chili powder
  • 200ml sweet yogurt raita
  • 150ml tamarind sauce
  • 20g coriander sprigs


  1. 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.

  2. Add eggplant slices to gram flour batter and fry until crisp. Put on kitchen paper, mix with red onion brunoises, chaat masala.

  3. 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.

  4. Finish with a little tamarind chutney and sweet raita garnish with coriander sprigs.

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