Eggplant Pakora Recipe – Baingan Pakora/Pakoda
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Ingredients
- 2 long eggplants/baingain/brinjals/aubergines or 8 small eggplants sliced;
- 1 ½ cup besan/gram flour/chickpea flour;
- 2 tablespoon rice flour optional;
- 1 cup water;
- 1 tablespoon fresh coriander/cilantro leaves chopped;
- 1 green chilli chopped;
- ½ tsp turmeric powder;
- pinch asafetida/hing;
- ½ tsp red chilli powder;
- 1 teaspoon Salt
- oil to deep fry.
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Instructions
- In a big bowl mix besan/gram flour, rice flour if using, green chilli, cilantro leaves, turmeric powder, red chili powder, a pinch of asafoetida, and salt.
- Add 1 cup water and whisk to a smooth medium consistency batter, without lumps.
- Wash and slice the eggplant/baingan/brinjals, then dip them in the batter.
- Heat oil into a frying pan, on medium heat. Gently place the eggplant slices and fry until crispy and golden brown, on both sides.
- Remove the pakoras and place them on a paper towel to remove excess oil. Serve eggplant pakoras hot or warm with chutney or tomato ketchup.
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Interesting use of veggie that is not so popular.
I remember this dish. This is my mom’s fav whenever guest come she is always ready with variety of pakora,Thanks for sharing and refreshing my memories.
Yummyy