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Appetisers

Sweet & Spicy Bhartha with Eggplant Tempakora Chips

By Chef Kunal Ghose, 31 Oct, 2018
    Recipes by Kunal Ghose from Dobosala Cantina
     
     

     

    Ingredients

    For this recipe you will need Chef Ghose’s special ‘Dry Masala’ & 'Tempakora Batter Mix'. 
     

    Dry Masala

    • 4 oz whole cumin seed
    • 8 oz whole coriander seed
    • 4 oz black peppercorn
    • 4 oz fennel seed
    • 4 oz mustard seed
    Toast spices in 350 degree oven until you can smell the aroma. Cool, then grind in a spice or coffee grinder.
     

    Tempakora Batter Mix

    • 16 oz (1 cup) chana flour
    • 16 oz rice flour
    • 2 oz “Dry Masala”
    • 1 oz baking soda
    Soda water added until pancake reaches batter consistency.
     

    Ingredients

    For the bhartha:
    • 3 large eggplants
    • 4 oz sesame oil
    • 4 oz garlic paste
    • 4 oz ginger paste
    • 4 oz “Dry Masala”
    • 8 oz Gojujang (Korean chili paste)
    • 8 oz toasted sesame seeds
    • For the tempakora eggplant chips: 
    • 1 Japanese eggplant
    • 3 l canola oil
    • ½ batch “Tempakora Batter Mix”
     

    Preparation

    For the bhartha:
     
    Roast a large eggplant whole in 475 degree oven for 45 minutes or until crispy skinned and soft inside.
     
    In medium pot sauté all remaining ingredients until garlic and ginger are fragrant and Gojujang is incorporated.
     
    Then with only half of the skin and all the flesh, food process on pulse to incorporate the aromatic paste.
     
     
    For the tempakora eggplant chips: 
     
    Slice eggplant into half inch slices. Heat oil in large pot to 350 degrees.
     
    Dip eggplant in batter bowl with tongs and fry in batches until crispy and golden, turning them once.
     
    Drain and serve with bhartha.

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