Eggplant Pakoras

30 mins
Prep: 20 mins | Cook: 10 mins | Servings: 2

Ingredients

  • 8-10 slices, eggplant, cut in ¼ inch thickness
  • 1 tsp, red chili powder
  • ½ tsp, turmeric powder
  • ½ tsp, black pepper powder
  • 1 tsp, lemon juice
  • Salt as per taste
  • Oil for frying

For batter

  • 1 cup, besan/chickpea flour
  • ½ cup, rice flour
  • ½ tsp, chili flakes
  • 1 tbsp, coriander leaves, finely chopped
  • ½ tsp, turmeric powder
  • ¾ tsp, carom seeds (ajwain)
  • Salt as per taste
  • Water as required

Process

  • Combine red chili powder, turmeric, black pepper powder, some salt, lemon juice. Rub the slices with prepared mixture and keep it aside for 6-8 minutes.
  • Combine all the ingredients mentioned for batter, add little water at a time and prepare a batter of medium consistency such that it coats the back of the spoon. Do not add too much water at a time.
  • In a deep bottom pan/kadhai, heat an oil. When oil is hot enough, dip the slices one by one in a batter and slide them in hot oil.
  • Fry them till golden brown and crisp. Do not fry them on high flame as it will burn the fritters. Do not overload the pan/kadhai by adding too many slices at a time. Fry them in batches.
  • Drain them on absorbent/paper towel.
  • Serve them hot and crisp with chutney/sauce of your choice
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