These patties have a smoky eggplant flavor, a soft interior, and a crisp golden crust. This recipe makes about 10 medium patties.

Ingredients

Main Ingredients

• 2 large eggplants (about 600–700 g)
• 1 medium potato, boiled and mashed (about 150 g)
• 1 medium onion, very finely chopped
• 2 green chilies, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh coriander (cilantro), chopped
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp red chili flakes or red chili powder
• 1 tsp roasted cumin powder
• ½ tsp garam masala

For Binding

• 1 cup breadcrumbs
• 2 tbsp gram flour (besan)
• 1 egg, lightly beaten (optional)

For Coating

• ½ cup breadcrumbs

For Frying

• 4–5 tbsp cooking oil

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Step 1: Roast the Eggplants

Method 1: Gas Stove (Best Flavor)

1. Wash the eggplants and pat them dry.
2. Pierce each eggplant several times with a fork.
3. Place directly over a medium flame.
4. Roast for 12–15 minutes, turning every few minutes.
5. The skin should become black and charred, and the inside should feel very soft.

Method 2: Oven

1. Preheat oven to 220°C (425°F).
2. Place eggplants on a baking tray.
3. Roast for 35–40 minutes until completely soft.

Check for Doneness

Insert a knife into the thickest part. It should slide in easily with almost no resistance.

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Step 2: Peel and Drain

1. Place the hot roasted eggplants in a bowl.
2. Cover with a plate or kitchen towel for 10 minutes.
3. This steaming step loosens the skin.
4. Peel off all charred skin.
5. Remove any large seed clusters if desired.
6. Mash the flesh thoroughly with a fork.

Important

Eggplant contains a lot of water.

1. Place the mashed eggplant in a sieve or colander.
2. Let it drain for 15–20 minutes.
3. Gently press with a spoon to remove excess liquid.

This prevents soggy patties.

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Step 3: Prepare the Mixture

In a large bowl combine:

• Drained mashed eggplant
• Mashed potato
• Onion
• Garlic
• Green chilies
• Coriander
• Salt
• Black pepper
• Chili flakes
• Cumin powder
• Garam masala

Mix thoroughly.

Add the Binders

Add:

• ½ cup breadcrumbs
• Besan
• Egg (if using)

Mix again.

The mixture should be soft but hold its shape when pressed.

If Too Wet

Add 1–2 tablespoons breadcrumbs at a time.

If Too Dry

Add 1 tablespoon water or milk.

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Step 4: Rest the Mixture

Cover the bowl.

Let it rest for 15 minutes.

During this time:

• Breadcrumbs absorb moisture.
• Flavors blend together.
• Patties become easier to shape.

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Step 5: Shape the Patties

1. Divide mixture into 10 equal portions.
2. Wet your hands lightly.
3. Roll each portion into a ball.
4. Flatten gently into patties about:
   • 7 cm (3 inches) wide
   • 1.5 cm (½ inch) thick

Place on a tray.

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Step 6: Coat the Patties

1. Spread the remaining breadcrumbs on a plate.
2. Press each patty into the breadcrumbs.
3. Coat both sides evenly.

For extra crispiness:

• Dip in beaten egg first.
• Then coat with breadcrumbs.

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Step 7: Chill Before Frying

Place patties in the refrigerator for 20–30 minutes.

This helps them stay intact during frying.

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Step 8: Fry the Patties

1. Heat oil in a frying pan over medium heat.
2. Oil should be hot but not smoking.

Test

Drop a breadcrumb into the oil.

• It should sizzle gently.

3. Carefully place patties in the pan.
4. Do not overcrowd.

Frying Time

• First side: 4–5 minutes
• Second side: 4–5 minutes

Cook until deep golden brown and crisp.

Transfer to paper towels.

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Step 9: Serve

Serve hot with:

• Mint yogurt sauce
• Ketchup
• Tamarind chutney
• Garlic mayonnaise