Baingan Bharta Croquettes

1. 1

   Roast Eggplant & Prepare Potatoes

   • Wash and pat dry the eggplant. Prick it all over with a fork and lightly grease the skin with oil. Roast it directly over a medium gas flame, turning frequently with tongs, until the skin is charred and the flesh is completely tender, about 15-20 minutes. Alternatively, roast under a broiler or in an oven at 200°C (400°F) for 30-40 minutes.
   • While the eggplant roasts, boil, peel, and thoroughly mash the potatoes. Ensure there are no lumps. Set aside.
   • Once the eggplant is roasted, let it cool for 10 minutes. Carefully peel off the charred skin, place the pulp in a bowl, and mash it well.
2. 2

   Create the Bharta Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 6-8 minutes until they break down and the oil begins to separate from the masala.
   • Add the turmeric powder, red chili powder, and 1 tsp of salt. Mix and cook for 30 seconds.
   • Add the mashed eggplant and mashed potatoes to the pan. Combine everything thoroughly. Cook for 5-7 minutes, stirring continuously, to dry out as much moisture as possible. The mixture should be thick and not sticky.
   • Turn off the heat. Stir in the garam masala and chopped coriander leaves. Taste and adjust salt. Transfer the mixture to a plate and let it cool completely to room temperature.
3. 3

   Shape and Bread the Croquettes

   • Once the filling is completely cool, divide it into 16 equal portions. Lightly grease your palms and shape each portion into a small cylinder or oval croquette.
   • Prepare a breading station with three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with panko breadcrumbs.
   • Gently roll each croquette first in the flour (tapping off excess), then dip it completely in the beaten egg, and finally, coat it evenly and generously with panko breadcrumbs. Press lightly to ensure the crumbs adhere.
   • Place the breaded croquettes on a tray lined with parchment paper and chill in the refrigerator for at least 30 minutes. This step is crucial to prevent them from breaking apart during frying.
4. 4

   Fry to Golden Perfection

   • Heat the oil for deep frying in a kadai or deep pot over medium-high heat until it reaches 175°C (350°F).
   • Carefully slide 4-5 croquettes into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning gently, until they are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the croquettes from the oil and place them on a wire rack to drain any excess oil. This keeps them crispy.
   • Bring the oil back to temperature before frying the next batch. Repeat until all croquettes are fried.
5. 5

   Serve Immediately

   • Serve the Baingan Bharta Croquettes hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.

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