Vegan Baingan Bharta Tikki Chaat

Indulge in the vibrant flavors of North India with this innovative vegan take on Baingan Bharta, transformed into crispy patties and served with a refreshing chutney.

🛒 Ingredients

• 2 cups Roasted Eggplant
• 1 medium Red Onion
• 1 bunch Fresh Cilantro
• 2 tbsp Lime Juice
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Red Chili Powder
• 1 tsp Salt
• 1 cup All-Purpose Flour
• 1 cup Breadcrumbs
• 1/4 cup Vegan Yogurt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C) and roast the eggplant for 30 minutes, or until the skin is charred.

2. 2

   Step 2: Let the eggplant cool down and then peel off the skin, placing the flesh in a blender.

3. 3

   Step 3: Blend the eggplant with the red onion, cilantro, lime juice, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, and red chili powder until smooth.

4. 4

   Step 4: Transfer the mixture to a bowl and mix in the salt and all-purpose flour.

5. 5

   Step 5: Divide the mixture into 8 equal portions and shape each into a patty.

6. 6

   Step 6: Dip each patty into the breadcrumbs, pressing the crumbs onto the patty to coat evenly.

7. 7

   Step 7: Heat a non-stick pan with a small amount of oil over medium heat and cook the patties for 4-5 minutes on each side, or until golden brown.

8. 8

   Step 8: Meanwhile, mix the vegan yogurt with a pinch of salt and a drizzle of lime juice.

9. 9

   Step 9: Serve the tikkis hot with the yogurt chutney alongside.

💡 Pro Tips

To make the chutney, mix equal parts of the roasted eggplant and yogurt with a pinch of salt and a drizzle of lime juice. For a crisper exterior, chill the tikkis in the refrigerator for 30 minutes before cooking. Store leftover tikkis in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving