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.