baingan pakora recipe, how to make baingan pakoda recipe

baingan pakora recipe with step by step photos – easy snack of fried eggplant fritters made with gram flour.

there are occasions when i make pakoras. for the last few days we had sudden unseasonal rains and i did make pakoras in the dull cold weather. rains and pakoras are a never fail combination. not to forget the masala chai that is served with the pakoras. i had made bread pakoras on one of these days.

these eggplant pakoras were in drafts from a long time and its time i posted this recipe.

serve the baingan pakoda hot or warm with coriander chutney or tamarind chutney or tomato ketchup.

lets start step by step baingan pakora recipe:

1. in a mixing bowl take take the dry ingredients – 1 cup besan/gram flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, a generous pinch of asafoetida and salt.

2. add ⅔ cup water or as required.

3. whisk to a smooth batter without lumps. add water as required to make a medium consistency batter.

4. rinse and slice the baingan/brinjals into thin slices. i used small baingans. you can also use medium sized brinjals.

5. dip the baingan slices in the batter evenly.

6. gently place them in medium hot oil for frying.

7. turn over when one side is cooked partly.

8. after a minute or so, flip again and fry the baingan pakoras till crisp and evenly golden.

9. with a slotted spoon remove the baingan pakodas and drain as much oil as possible.

10. place the pakoras on a paper kitchen towel to remove excess oil. fry the pakoras in batches this way.

11. serve the baingan pakoras hot or warm with tamarind chutney or coriander chutney or tomato sauce.

if you are looking for more pakora recipes then do check methi pakora, gobi pakora, paneer pakora, onion pakora, chana dal pakora and bread pakora recipe.

baingan pakora recipe below:

baingan pakora recipe

baingan pakora - fried crisp fritters made with eggplant and gram flour.

AUTHOR: dassana

RECIPE TYPE: snacks

CUISINE: indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 5 to 6 small baingan/brinjals/ eggplant/aubergine
• 1 cup besan/gram flour
• ⅔ cup water or add as required
• a generous pinch of asafoetida/hing
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera powder
• a pinch of baking soda
• salt as required
• oil for deep frying

INSTRUCTIONS

1. in a mixing bowl take take the dry ingredients - 1 cup besan/gram flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder and a generous pinch of asafoetida. also add salt.
2. add ⅔ cup water or as required.
3. whisk to a smooth batter without lumps. add water as required to make a medium consistency batter.
4. rinse and slice the baingan/brinjals thinly.
5. dip the baingan slices in the batter evenly.
6. gently place them in medium hot oil for frying.
7. turn over when one side is cooked partly.
8. after a minute or so, flip again and fry the baingan pakoras till crisp and evenly golden.
9. with a slotted spoon remove the pakoras and drain as much oil as possible.
10. place the pakoras on a paper kitchen towel to remove excess oil. fry the pakoras in batches this way.
11. serve the baingan pakoras hot or warm with coriander chutney or tamarind chutney or tomato ketchup.

3.2.2925

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