Eggplant Chaat at Junoon NYC

Ingredients

For the chaat masala and the eggplant pakora

• 298
  
  grams amchur powder (mango powder)
  
• 130
  
  grams cumin seed
  
• 128
  
  grams black peppercorns
  
• 120
  
  grams black salt
  
• 120
  
  grams sea salt
  
• 60
  
  grams mint
  
• 43
  
  grams yellow chile
  
• 43
  
  grams ginger powder
  
• 10
  
  grams ajwain (carom seeds)
  
• 6
  
  grams citric acid
  
• 1
  
  quart rice flour
  
• 1/2
  
  quart besan (chickpea flour)
  
• 1/2
  
  quart corn starch
  
• 1
  
  pinch ground turmeric
  
• 1
  
  pinch ground cumin
  
• 4
  
  quarts canola oil, for frying
  
• 7
  
  Japanese eggplants, sliced into 1/6-inch rounds using a mandoline
  

For the tamarind chutney and the raita

• 1
  
  liter water
  
• 500
  
  grams tamarind
  
• 150
  
  grams jaggery
  
• 90
  
  grams sugar
  
• 20
  
  grams deggi mirch (Indian chile powder)
  
• 20
  
  grams ginger powder
  
• 9
  
  grams black salt
  
• 4
  
  grams ground cumin
  
• 500
  
  grams yogurt
  
• 75
  
  grams milk
  
• 50
  
  grams sugar
  
• 25
  
  grams roasted cumin
  
• 
  
  Salt, to taste
  
• 
  
  Flat leaf parsley or cilantro, for garnish (optional)
  

Directions

For the chaat masala and the eggplant pakora

1. Prepare the chaat masala: Preheat the oven to 250˚F. Spread all ingredients on a rimmed baking sheet and roast until the spices are slightly toasted and aromatic, 7 to 10 minutes. Remove the pan from the oven, shift the spices onto a cool surface, and let cool. Once cool, blend into a fine powder. Remove from the blender and set aside in a bowl.
2. Prepare the eggplant pakora: Mix the rice flour, besan, corn starch, turmeric, cumin powder and 1 1/2 quarts water in a bowl. Stir until thoroughly combined, without overmixing. In a 6 liter pot, heat the canola oil to 350˚F. Once the oil has reached the desired temperature, dip the eggplant slices one at a time in the batter until fully coated and fry oil until crispy. Transfer the fried eggplant to paper towels to drain and dust with some of the chaat masala.

For the tamarind chutney and the raita

1. Prepare the tamarind chutney: Cook down all of the ingredients until the tamarind is fully soft. Blend until smooth and let cool.
2. Prepare the raita: Thoroughly mix all of the ingredients in a bowl.
3. To serve: Place 10 to 14 fried eggplant slices on a plate, warming in your oven briefly if necessary (eggplant should be warm and crispy). Spoon the chutney and raita on top, and garnish with some flat leaf parsley or cilantro, if using. Serve and enjoy immediately.