Indian battered brinjals with chilli oil

Indian battered brinjals with chilli oil

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  • Serves 4 as a side
  • Easy
  • Meat-free
  • 20 minutes
  • 20 minutes
  • Hartenberg Riesling 2015


  • 2 cups plain yoghurt
  • 6 T Woolworths chickpea flour
  • 1 T ground coriander
  • 1 T ground cumin
  • 1 x 3 cm fresh turmeric piece, finely grated (or 2 t ground turmeric)
  • t chilli flakes
  • Salt, to taste
  • 1⁄2 lemon, juiced
  • Vegetable oil, for shallow frying
  • 2 medium brinjals
  • For the chilli oil:
  • T sunflower oil
  • 2 t chilli flakes
  • 2 t cayenne pepper
  • 2 t cumin seeds
  • 1 lemon, juiced

Cooking Instructions

Mix the yoghurt, chickpea flour, coriander, cumin and turmeric in a large mixing bowl. Add the chilli flakes, salt and lemon juice and mix to form a thick batter. Set aside for 20 minutes.

Heat the oil in a pan over a medium heat. Cut the brinjals into 5 mm rounds, then dip into the batter and coat well, shaking gently to remove any excess.

Gently fry the brinjals in batches for 1 minute on each side, or until golden and cooked through. Drain on kitchen paper.

To make the chilli oil, place all the ingredients except the lemon juice in a pan over a medium heat and cook for 2 minutes, then stir in the lemon juice. Serve the fried brinjals drizzled with the chilli oil.

Discover more Indian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Nicolene Viljoen
    April 15, 2016

    How do you get your batter not to stick to the pan? I tried a non-stick and a stainless steel pan to no avail. The end result was a burnt on mess but still nice to eat and I would like to try it again.