2 long eggplants/baingain/brinjals/aubergines or 8 small eggplants, sliced.
1½ cup besan/gram flour/chickpea flour;
2 tbsp rice flour (optional);
1 cup water;
1 tbsp fresh coriander/cilantro leaves, chopped;
1 green chilli, chopped;
½ tsp turmeric powder;
pinch asafetida/hing;
½ tsp red chilli powder;
1 tsp salt or as per taste;
oil to deep fry.
Method
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.
Recipe by My Indian Taste at http://myindiantaste.com/eggplant-pakora-recipe-baingan-pakorapakoda/