Aubergine Katsu Cutlets | A take on Begun Bhaja
Crispy aubergine katsu cutlets
Servings Prep Time
2people 10mins
Cook Time
20mins
Servings Prep Time
2people 10mins
Cook Time
20mins
Ingredients
  • 1large aubergine or brinjalswashed and sliced through horizontally to form round slices
  • 4-5tbsp bread crumbsI used the Panko variety
  • 1tsp paprika powder or red chilli powder
  • 1/2tsp pepper
  • Salt to taste
  • 2tbsp cornflour
  • 2tsp water
  • Salt to taste
  • vegetable oilTo shallow fry
Recipe Notes
  1. Wash and slice the aubergines horizontally, so that you have round thick slices.
  2. In a bowl, combine the cornflour, water and salt. Make a paste and set aside. Add more water if you feel it is very lumpy.
  3. In a white bowl, combine the breadcrumbs, paprika/chilli powder, salt and pepper.
  4. Heat oil in a wide pan.
  5. Dip the aubergine slice into the cornflour paste and then dip into the breadcrumb mix. Make sure the breadcrumbs coat the aubergine evenly. 
  6. Place the aubergine slice onto the pan and shallow fry each side of the aubergine until golden brown. You can place a lid onto the pan for a few minutes until the aubergine cooks. 
  7. Turn the aubergine slices so that it browns on both sides evenly.
  8. Serve alongside Katsu Curry or devour on its own.