Aubergine fritters with spicy dressing

Sink your teeth into these crispy aubergine fritters with a classic Indian dressing!

Serves: 2-4 as appetiser
Preparation time: 20 minutes
Cooking time: 10 minutes


170g garam flour
1 tsp salt
2 tsp hot curry powder, toasted
1 small red chilli, finely chopped
100g Rachel’s low fat natural yoghurt
150ml warm water
2 large aubergines, cut into rounds and half moons
Plain flour, for dusting
1 litre of vegetable oil for frying

Dressing :

3 long green chillies
Handful fresh coriander
200g Rachel’s low fat natural yoghurt
Good pinch of salt


  • In a large mixing bowl add the garam flour, salt, curry powder and chilli. Add the yoghurt and warm water to make a batter, mix until smooth
  • Slice the aubergines and place in a colander. Sprinkle with a little salt, leave for 15 minutes. Meanwhile make the dressing
  • Add all the dressing ingredients to a food processor and blend. Scrape down and blend again, stir in the yoghurt and season to taste
  • Rinse the aubergines under a little cold water and pat dry, dust with flour
  • Heat the oil in a large saucepan or wok
  • Dip each half moon into the batter and fry in the hot oil. Fry 6 pieces at a time for about 4 minutes each side, flipping the oil occasionally
  • Take each piece from the oil and place on some absorbent kitchen paper. When they are all cooked place on a large plate and serve with the chutney



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