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Smoky, spiced Baingan Bharta meets a crispy, golden-fried croquette. This fusion appetizer is a delightful surprise, with a soft, flavorful eggplant filling and a satisfyingly crunchy exterior. Perfect for parties!
Roast Eggplant & Prepare Potatoes
Create the Bharta Filling
Smoky, spiced Baingan Bharta meets a crispy, golden-fried croquette. This fusion appetizer is a delightful surprise, with a soft, flavorful eggplant filling and a satisfyingly crunchy exterior. Perfect for parties!
This fusion recipe takes 80 minutes to prepare and yields 4 servings. At 348.55 calories per serving with 11.22g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shape and Bread the Croquettes
Fry to Golden Perfection
Serve Immediately
To make this vegan, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for the coating and ensure your breadcrumbs are dairy-free.
For a lower-fat version, arrange the breaded croquettes on a baking sheet, spray them generously with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping them halfway through, until golden and crisp.
Add 1/4 cup of grated mozzarella cheese or crumbled paneer into the cooled bharta mixture for a delicious, gooey center.
Increase the amount of green chilies or add 1/4 teaspoon of cayenne pepper along with the other spices for an extra kick.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
This dish contains antioxidants from eggplant (nasunin), tomatoes (lycopene), and various spices like turmeric. Antioxidants help protect the body's cells from damage.
The potatoes in the croquettes are a good source of complex carbohydrates, which provide sustained energy to the body.
A serving of four Baingan Bharta Croquettes contains approximately 550 calories. The majority of the calories come from the deep-frying process and the potatoes.
While they contain nutritious ingredients like eggplant and tomatoes, these croquettes are deep-fried, which adds significant fat and calories. They are best enjoyed as an occasional treat. For a healthier option, try the baked variation.
Yes, you can prepare and bread the croquettes up to a day in advance. Store them in an airtight container in the refrigerator. Fry them just before serving for the best texture.
This usually happens for two reasons: the filling was too moist, or the croquettes were not chilled long enough before frying. Ensure you cook out all excess moisture from the bharta and chill the breaded croquettes for at least 30 minutes.
Absolutely! To bake, place the breaded croquettes on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. They will be crispy, though slightly less so than the fried version.
The most authentic and effective method is roasting the eggplant directly on a gas stove flame until the skin is completely charred. If you don't have a gas stove, roasting under a broiler, as close to the element as possible, is the next best option.
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