BackCooking With Lounge | Zucchini brinjal fritters
Cooking With Lounge | Zucchini brinjal fritters
Premium
Chef Isha Vij of Varq, Taj Mahal Hotel, New Delhi, puts together zucchini and brinjal fritters layered up and embellished with a curd dip
Kolokithe
Serves 2
Ingredients
75g brinjal, sliced
Salt to taste
White pepper powder to taste
Degi chilli powder to taste
10g kala chaat masala
100g hung curd
10ml garlic juice
5g mint leaves, chopped
5g garlic chives
2 silver varq sheets (to decorate)
15g cornflour
750ml refined oil (for frying)
Method
Marinate the zucchini and brinjal slices with salt for 2-3 minutes. Squeeze the slices to take out the excess water and keep aside. Mix the slices with kala chaat masala, degi mirch powder and white pepper, and keep aside for a minute. Now, to prepare the curd dip, take hung curd, add garlic juice, salt, kala chaat masala and chopped mint into it and mix well. Now dust the slices of zucchini and brinjal with cornflour and deep-fry till crisp. Sprinkle some kala chaat masala and degi chilli powder on top of the slice after frying. Layer the fried slices of zucchini and brinjal one on top of the other with curd dip. Put these on a plate and sprinkle some chopped garlic chives on top and sides. Decorate with silver varq.
shreya.r@livemint.com
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