Eggplant pakora recipe - Baingan pakora/pakoda
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Serves: 4
 
What you need
  • 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
  1. 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.
  2. Add 1 cup water and whisk to a smooth medium consistency batter, without lumps.
  3. Wash and slice the eggplant/baingan/brinjals, then dip them in the batter.
  4. Heat oil into a frying pan, on medium heat. Gently place the eggplant slices and fry until crispy and golden brown, on both sides.
  5. Remove the pakoras and place them on a paper towel to remove excess oil.
  6. 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/