Eggplant Chaat at Junoon NYC

September 28, 2018
Photo by Staff Writer
Author Notes

This appetizer at Junoon is one of the best we’ve tried in a while. The Michelin Starred Indian restaurant in New York City serves up an EGGPLANT CHAAT that has crispy eggplant, raita, tamarind chutney, red onion, chaat masala. Executive Chef Akshay Bhardwaj has taken eggplant to whole new level. If you’re ever in New York City, we highly recommend checking out this one-of-a-kind restaurant (27 W 24th St, New York, NY 10010.) If not, here is a recipe to make the dish at home! —Staff Member

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 1
  • 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)
In This Recipe
  1. For the chaat masala and the eggplant pakora
  2. 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.
  3. 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.
  1. For the tamarind chutney and the raita
  2. Prepare the tamarind chutney: Cook down all of the ingredients until the tamarind is fully soft. Blend until smooth and let cool.
  3. Prepare the raita: Thoroughly mix all of the ingredients in a bowl.
  4. 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.

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