Baingan ka pakoda (pakora) recipe - Delicious pakoda made of brinjal is a perfect evening tea time snack and can be eaten with tomato ketchup or any chutney. You can also serve it as a stater before meal or as a side dish to spicy rice. This pakoda is crispy from out side and soft from inside.There is no soaking or grinding in this recipe. If you are a busy person, you will find this method very easy and quick. This is a very common pakoda that I make whenever I have brinjlas in stock. To make a healthier version, it can be shallow fried on griddle with very less oil.
Preparation time 10 minutes
Cooking time 20 minutes
3/4 cup gram flour / besan
1/4 cup rice flour (optional)
2 tbsp corn flour (optional)
1 tsp red chili powder
1/4 tsp turmeric powder
A generous pinch of ajwain , crushed
Fistful of coriander leaves, finely chopped
7-8 curry leaves, finely chopped
Salt to taste
Oil for deep frying
Baingan ka pakoda recipe
In a bowl, mix the besan, corn flour, rice flour, coriander leaves, curry leaves, red chili powder, turmeric powder, ajwain and salt together. Add water gradually and make a thick batter.
Wash and cut the brinjal into thin and round slices. Mix the besan batter and the brinjal slices together.
Heat oil in a pan on medium flame and deep fry the brinjals till they become light brown and crispy. Serve hot with chutney and tomato ketchup.
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