Eggplant Pakoras

Prep: 25 minutes | Cook: 15 minutes | Servings: 2 people


1 Large Eggplant

For Marinade

Salt to taste

1 tsp Red Chili Powder

Black Pepper Powder, to taste

1 tbsp Lemon Juice

For Batter

1 ½ Cup Gram Flour

1 Cup Corn Flour

Salt to taste

1 tsp Ajwain

1 tsp Red Chili Powder

½ tsp Turmeric

Coriander, chopped

Other ingredients

Oil for deep frying


  • Take eggplant and cut into 2 -inch cubes. Keep aside till in use.
  • For marinade, combine all the ingredients and mix well.
  • Toss the eggplant in the marinade.
  • Now for the batter, mix everything together and add water to make thick flowy batter.
  • Heat oil for frying. Dip the eggplant in the batter and deep fry till golden brown.
  • Remove on absorbent paper and drain off excess oil.
  • Serve hot with mint chutney.