You need –

• Aubergine – 2, sliced
• All-purpose flour – 2 tablespoons
• Smoked paprika – 2 teaspoons
• Chaat masala – ¼ teaspoon
• Salt n pepper – to taste
• Oil for deep-frying

For the spicy coriander dip

• Fresh coriander leaves – 1 cup loosely packed
• Garlic clove – 1 small
• Lemon juice – 3 teaspoons
• Green chili – 1, de-seed if you don’t want it too hot
• Olive oil – 1 tablespoon
• Salt to taste

How to –

Make the spicy dip first, place all the ingredients for the dip in a blender and blend by adding just enough water to make a smooth paste. Pour into a serving bowl and set aside.

In big bowl mix together the flour, paprika, chaat masala, salt and pepper. Add the sliced aubergine and toss well.

Deep fry the aubergine; Fill a wok or deep frying pan with enough oil. Once the oil is heated to 350 F deep fry the sliced aubergines is batches until crisp and golden. Remove and drain on paper towel.

Transfer the fried aubergines into a serving plate and serve immediately along with the dip.