Baigan Pakora or eggplant fritters is a delicious snack recipe, which you can make for your friends and family on get-togethers and special occasions. Prepared with baby brinjal or eggplant, gram flour, rice flour and a melange of spices, this is an easy-to-make dish, which is apt for monsoon and winter season. Try this amazingly delicious snack recipe with a cup of hot tea or coffee, you will certainly love it.
5 baby eggplant
2 teaspoon rice flour
3 tablespoon coriander leaves
1 pinch turmeric
1 pinch thymol seeds
1 teaspoon lemon juice
1 teaspoon chaat masala
1 cup gram flour (besan)
1 teaspoon red chilli powder
1/2 teaspoon coriander powder
1 pinch asafoetida
1 pinch baking soda
salt as required
2 1/2 cup refined oil
- Wash and slice the eggplants into roundels, (if the eggplant is big then slice into half moon shapes).
- Apply lemon juice salt and 1/2 tsp red chili powder on the slices and mix well. and keep aside for 5 minutes.
- In a big bowl, add all the ingredients except eggplant slices and oil. Mix water and make a smooth batter of dropping consistency, whisk it well to make fluffy pakodas.
- Add one and a half teaspoons of hot oil in the gram flour batter and mix well.
- Now, heat oil in a deep and wide pan over high flame.
- When oil become medium hot then dip the eggplant slices in the batter and gently drop in the oil. (Don’t add too many pakodas in the pan, else they will stick together and not become fluffy and crisp, so add few in every batch.)
- After a minute, gently and carefully flip the pakodas and let them cook from the other side.
- When pakoda become crisp and golden then take out from the pan with a slotted spoon. Place on a paper napkin to remove the excess oil.
- Sprinkle chaat masala and little red chili powder on top. Serve hot with mint chutney, tamarind chutney and tea.