Aubergine Fritters With Chilli & Coriander Chutney

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 Yogurt150ml
  • Warm water
  • 2 large aubergines, cut into rounds and half moons
  • Plain flour, for dusting
  • 1 litre of vegetable oil for frying


  • 3 Long green chillies
  • Handful fresh coriander
  • 200g Rachel’s Low Fat Natural Yogurt
  • Good pinch of salt


  1. In a large mixing bowl add the garam flour, salt, curry powder and chilli.
  2. Add the yogurt and warm water to make a batter, mix until smooth
  3. Slice the aubergines and place in a colander.
  4. Sprinkle with a little salt, leave for 15 minutes.

Meanwhile make the dressing:

  1. Add all the dressing ingredients to a food processor and blend.
  2. Scrape down and blend again, stir in the yogurt and season to taste.
  3. Rinse the aubergines under a little cold water and pat dry, dust with flour,
  4. Heat the oil in a large saucepan or wok.
  5. Dip each half moon into the batter and fry in the hot oil.
  6. Fry 6 pieces at a time for about 4 minutes each side, flipping the oil occasionally.
  7. Take each piece from the oil and place on some absorbent kitchen paper.
  8. When they are all cooked place on a large plate and serve with the chutney.

Recipe and photo credit by – Rachel’s

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.