Easy Baingan Pakoda recipe a tempting finger food snack. Due to sudden rains got tempted to make pakoras. As hubby loves baingan so made the pakoras for him. Brinjal or Aubergines are referred as baingan in India. They taste well with dry garlic chutney, green chutney, tomato sauce or chili sauce. But a hot cup of tea or coffee is a must to go along with pakodas.
We relished these pakoras with a light khichdi for dinner. I ate them twice once with tea then fried again some with lunch. The exterior is crunchy and interior is soft and pillowy with a twist of fennel seed in them. Fennel seed gives a great flavor to any pakoras try them once and see for sure.
I try various kind of pakoras home be it any vegetable. Mostly try the sane and popular ones but also try some odd veggies like pumpkin, bottle gourd etc but they taste quite good. So keep trying new stuff it surely adds on some innovation, and variety in your cooking 🙂
This recipe is one of the most simplest recipes. Just chop the brinjal into thin rounds. Mix all the spices, seasoning, gram flour, water dip then brinjals and deep fry. The only challenge while making pakoras are how to make them crispy??? add some rice flour which aids in making crispy exterior also the temperature should be hot before deep frying them. Hope these tips helps you in making crunchy fritters.
Let’s make baingan pakoda step by step:
2. Rub them to the sliced brinjal and place aside for 10-15 mins.
3. Mix all the ingredients into a mixing bowl.
4. Add water and salt as required. Give a nice whisk until all are smooth and lump free.
5. The paste should be nor to thick nor too thin. Add 1 tbsp oil and combine nicely.
6. Heat oil in the pan.
7. Keep the batter ready.
8. Now dip one sliced round of brinjal. Coat from all sides and remove excess if any.
9. Fry until golden brown from both sides.
10. Place on absorbent napkin.
11. Serve the baingan pakoras hot with spicy or sweet chutney. Also you could serve with sauce.
Baingan Pakoda recipe below:
- 2 cups oil + 1tbsp oil more to add in the batter
- 1.5 cup gram-flour sifted
- ½ cup rice flour (sifted)
- 1 tsp red chili powder
- ¼th tsp turmeric powder
- 1 tsp fennel seed
- 1 tsp amchur powder
- water as required
- salt as required
- 1 tsp cooking soda (optional)
- 1 large brinjal chopped into thin round
- 1 tbsp red chili powder
- ½ tbsp turmeric powder
- salt as required
- Combine all spice powder for marination. Rub them to the sliced brinjal and place aside for 10-15 mins.
- Mix all the ingredients into a mixing bowl.
- Add water and salt as required. Give a nice whisk until all are smooth and lump free.
- The paste should be nor to thick nor too thin. Add 1 tbsp oil and combine nicely.
- Heat oil in the pan.
- Keep the batter ready.
- Now dip one sliced round of brinjal. Coat from all sides and remove excess if any.
- Fry until golden brown from both sides.
- Place on absorbent napkin.
- Serve the baingan pakoras hot with spicy or sweet chutney. Also you could serve with sauce.
2. You could alter spices as required.
3. Similar fashion you could fry other veggies like potato, pumpkin etc.
4. If you add a little oil to the batter it absorbs lesser oil for frying.
5. If you wish you could also shallow fry instead of deep frying.