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Eggplant Pakoras बैंगन पकोड़े

Eggplant Pakoras बैंगन पकोड़े

Name: Eggplant Pakoras बैंगन पकोड़े
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: Baingan/Eggplant/Brinjal

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Prep Time: 20 minutes Cook Time: 10 minutes

Total Time 30 minutes

Servings: 2

Cuisine: Indian

Eggplant Pakoras बैंगन पकोड़े Recipe - Ranveer Brar

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