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
Step 1: Roast the Eggplants
Method 1: Gas Stove (Best Flavor)
- Wash the eggplants and pat them dry.
- Pierce each eggplant several times with a fork.
- Place directly over a medium flame.
- Roast for 12–15 minutes, turning every few minutes.
- The skin should become black and charred, and the inside should feel very soft.
Method 2: Oven
- Preheat oven to 220°C (425°F).
- Place eggplants on a baking tray.
- 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.
Step 2: Peel and Drain
- Place the hot roasted eggplants in a bowl.
- Cover with a plate or kitchen towel for 10 minutes.
- This steaming step loosens the skin.
- Peel off all charred skin.
- Remove any large seed clusters if desired.
- Mash the flesh thoroughly with a fork.
Important
Eggplant contains a lot of water.
- Place the mashed eggplant in a sieve or colander.
- Let it drain for 15–20 minutes.
- Gently press with a spoon to remove excess liquid.
This prevents soggy patties.
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.
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.
Step 5: Shape the Patties
- Divide mixture into 10 equal portions.
- Wet your hands lightly.
- Roll each portion into a ball.
- Flatten gently into patties about:
- 7 cm (3 inches) wide
- 1.5 cm (½ inch) thick
Place on a tray.
Step 6: Coat the Patties
- Spread the remaining breadcrumbs on a plate.
- Press each patty into the breadcrumbs.
- Coat both sides evenly.
For extra crispiness:
- Dip in beaten egg first.
- Then coat with breadcrumbs.
Step 7: Chill Before Frying
Place patties in the refrigerator for 20–30 minutes.
This helps them stay intact during frying.
Step 8: Fry the Patties
- Heat oil in a frying pan over medium heat.
- Oil should be hot but not smoking.
Test
Drop a breadcrumb into the oil.
- It should sizzle gently.
- Carefully place patties in the pan.
- 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.
Step 9: Serve
Serve hot with:
- Mint yogurt sauce
- Ketchup
- Tamarind chutney
- Garlic mayonnaise
