Easy Crispy Aubergine (smooth pakora baingan)

I have a slight addiction to pakoras - I think it's the crispiness that gets me every time. That and the subtle hint of spice. This version isn't mouth-blisteringly hot at all and uses few ingredients so I reckon it's an easy one that goes well with just about any other Indian dishes or could just be eaten on its own as a snack.

I've stripped the ingredients here to the bare minimum. You don't have to use aubergine; it's just that I happened to have one lying around. Broccoli and cauliflower would work well too. Maybe carrot? Go crazy and try!

Serves: 4
Cost per person: 1.25 zl (25p)

What you need:

- an aubergine
- a small onion
- 1-2 tablespoons of greek yoghurt
- 2 green chillies
- 3 tablespoons of gram flour
- 1 1/2 tablespoons of rice flour
- a good pinch of salt
- 1 tsp coarsely ground coriander seed
- 1/3 tsp chilli powder (if you want a bit of extra kick; I didn't bother)
- veg oil for deep frying

Let's boogie!

1. Get your stuff ready for grinding

2. Chop up the onion and chillies and put into a coffee grinder

3. Yoghurt in and grind to a very smooth paste

4. Get the flours in a bowl. Add the crushed coriander seed

5. Get a pinch or two of salt in there plus some chilli powder if you like

6. Onion and chilli paste in

7. Start working it, baby!

8. Wash out the grinder with some water and add

9. Keep working it!

10. Add more water till you have a fairly thin batter

11. Slice the aubergine

12. Add to the batter

13. Heat up enough oil in a wok to deep fry comfortably. Get it nice and hot. Aubergines in. Cook till golden brown (approx 5 minutes).

14. Drain on kitchen paper and enjoy. Don't worry if the batter gets a bit deformed - it's all part of the fun!

What did this cost?

- aubergine: 3 zl
- the rest: 2 zl

Total: 5 zl
Serves: 4
Per person: 1.25 zl