Eggplant Pakora Recipe – Baingan Pakora/Pakoda

4.40 from 7 votes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 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.


  • 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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4.40 from 7 votes

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Irina Rai
Irina Rai

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  1. 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. 5 stars

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