Baingan ka pakoda recipe - Brinja pakora recipe

Baingan ka pakoda 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.

Baingan ka Pakoda Recipe

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Snack
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients

• 1 medium sized purple brinjal / eggplant
• 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

Method

1. In a bowl, mix the besan, corn flour, rice flour, coriander leaves,  curry leaves, red chili powder, turmeric powder, ajwain and salt together.
2. Add water gradually and make a thick batter.
3. Wash and cut the brinjal into thin and round slices.  Mix the besan batter and the brinjal slices together.
4. Heat oil in a pan on medium flame and deep fry the brinjals till they become light brown and crispy.
5. Serve the baingan ka pakoda hot with chutney and tomato ketchup.

Baingan ka pakoda - step by step pictures

1.  In a bowl, mix the besan, corn flour, rice flour, coriander leaves,  curry leaves, red chili powder, turmeric powder, ajwain and salt together. 

2.  Add water gradually and make a thick batter. 

3.  Wash and cut the brinjal into thin and round slices.  Mix the besan batter and the brinjal slices together. 

4.  Heat oil in a pan on medium flame and deep fry the brinjals till they become light brown and crispy. 

5.  Serve the baingan ka pakoda hot with chutney and tomato ketchup.