Crispy Eggplant Pakoras (Baingan Pakora): Authentic Indian Recipe
40 minutes
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About Crispy Eggplant Pakoras (Baingan Pakora): Authentic Indian Recipe
Dive into the delightful world of Indian cuisine with this authentic Eggplant Pakora recipe! Also known as Baingan Pakora or Pakoda, this irresistible snack features tender eggplant slices coated in a crispy, flavorful gram flour batter. The perfect blend of spices creates a savory and subtly spicy treat.These golden-fried pakoras are incredibly versatile – enjoy them as a delicious appetizer, a satisfying snack with tea, or even a light meal. The crunchy exterior contrasts beautifully with the soft eggplant inside, making each bite a delightful experience.Serve these hot pakoras with your favorite chutney or dipping sauce for an unforgettable taste of India. Easy to make and always a crowd-pleaser, this recipe is perfect for both novice and experienced cooks.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Eggplant
- 2 Eggplant also known as brinjal; small to medium-sized, sliced about 1/4 inch thick
For the Batter
- 1 cup Gram Flour also known as besan
- 2 tbsp Rice Flour adds extra crispiness, optional
- 1 cup Water more may be needed depending on the consistency
- 1/4 cup Coriander finely chopped, fresh
- 1 Chili finely chopped; adjust to your spice preference, green
- 1/2 tsp Turmeric also known as haldi
- 1/4 tsp Asafoetida adds a pungent aroma, also known as hing; optional
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Salt or to taste
For Frying
- 2 cup Vegetable Oil or any high-heat cooking oil for deep frying
Instructions
Prepare the Batter
- Combine gram flour, rice flour (if using), cilantro, green chili, turmeric powder, asafoetida (if using), red chili powder, and salt in a large bowl.
Make the Batter
- Gradually add water, whisking constantly until you achieve a smooth, lump-free batter of medium consistency. The batter should coat the back of a spoon.
Prepare the Eggplant
- Wash and slice the eggplants into 1/4-inch thick rounds.
Fry the Pakoras
- Heat the oil in a deep frying pan or wok over medium-high heat. Dip each eggplant slice into the batter, ensuring it's fully coated. Carefully add the battered eggplant slices to the hot oil, ensuring not to overcrowd the pan.
Cook the Pakoras
- Fry the pakoras until they are golden brown and crispy on both sides, turning occasionally. This should take about 2-3 minutes per side.
Drain and Serve
- Remove the cooked pakoras from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or sauce.
Recipe Notes
Expert Tips for Perfect Eggplant Pakoras
- Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy pakoras. Fry in batches for optimal crispiness.
- Adjust spice levels: Feel free to adjust the amount of green chilies and red chili powder to your liking. For a milder flavor, use less chili.
- Control the heat: Maintain medium-high heat throughout the frying process to ensure even cooking and a crispy exterior.
- Use fresh ingredients: Fresh cilantro and green chilies will give the pakoras a brighter, more vibrant flavor.
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Recipe Nutrition
Calories: 270kcalCarbohydrates: 26gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 570mgFiber: 1g
Irina Rai
Articles: 3
7 Comments
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This is so tempting! Thank you.
Looks so yummy! Excited to make it.
Such a lovely dish! Thanks for sharing.
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
Such a tasty dish! Thanks for the recipe.