It’s monsoon season in India and the classic Indian snack that people enjoy having it, with a cup of chai (Indian tea), is pakora. In India, you can find pakoras not only in the restaurants but also sold across the streets, on portable stalls or in street shops.
I usually try to avoid street food, but I admit that it is very tempting, good looking and smelling amazing. Vendors are preparing, cooking, and selling their food from push-carts or stands, it’s quite fascinating to watch these street chefs and their style of preparation, the variety of foods they make. It’s hard to resist the aromas, colors and flavors of street food.
Back to pakoras, for those of you who don’t know what are they, pakoras or pakoda are Indian fritters, made of vegetables (cauliflower, potato, spinach, onion, eggplant, plantain, chilli pepper, etc), paneer (Indian cheese), bread or meat, dipped into a spiced gram flour (also known as chickpea flour, garbanzo bean flour, or besan In India) batter and deep fried.
It’s that type of comfort food for cold weather, rainy or lazy weekend days, that simply makes your day more pleasant.
I have already shared on my blog cauliflower pakora recipe and chicken pakora recipe and today, looking into my drafts, I found the eggplant pakora recipe and thought it’s time to share it with you. Next pakora on my blog, will probably be onion pakora, one of my favorite pakodas. Enjoy!
Step by step Eggplant pakora recipe – Baingan pakora/pakoda
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.
- 2 long eggplants/baingain/brinjals/aubergines or 8 small eggplants, sliced.
- 1 1/2 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;
- 1/2 tsp turmeric powder;
- pinch asafetida/hing;
- 1/2 tsp red chilli powder;
- 1 tsp salt or as per taste;
- 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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