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:
1. Combine all spice powder for marination. Slice the brinjal into thin round or into halves.
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
- 1/2 cup rice flour (sifted)
- 1 tsp red chili powder
- 1/4th tsp turmeric powder
- 1 tsp fennel seed
- 1 tsp amchur powder
- water as required
- salt as required
- 1 tsp cooking soda (optional)
- [b]Marination :[/b]
- 1 large brinjal chopped into thin round
- 1 tbsp red chili powder
- 1/2 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.
Ameena Aboobakkar says
I had just made baingan pakodas from another recipe and felt the baingans needed separate marination. Lo and behold! I see your website.. I’m sure this is a good one. I’m definitely trying this tomorrow, In Sha Allah.
maria says
Surely try Ameena and let me know how the baingan pakoda was? thanks.
janu2611 says
wooow looks fabulous and so easy! Thanks for sharing
maria says
Thanks Janu 🙂 surely try and let us know and you are welcome.
Neeta says
This is exactly the proportions and combination of besan and rice flour my Mom used in her bhajo as we called in Mangalore or padoka as you called. We used cumin seeds and you use fennel. Awesome taste either way! My favorite.
maria says
Very pleased to know this Neeta, glad you liked the baingan pakoda recipe. Thanks for positive feedback 🙂
Mary says
Yummy yummy, they are all so good. Can you please pass on this receipe
its the Hara biscuits. I know they are made with Phylo pastry. Would appreciate if you could
Thank you Maria.
maria says
Thankyou so much Mary could you elaborate more on Hara biscuits?? you are welcome.
Mary says
In the good old days, as kids we enjoyed these hara or kara biscuits. (in mumbai)
They seem like they are made out of layer and layer of phylo sheets. I am talking of in the 40s and 50s, when this guy carried them in a large tin trunk, there
were other variety of biscuits too, in that big tin trunk. Will this help
Thank you Maria
maria says
Mary yes it would surely help will have to check this biscuit Mary and get back to you 🙂 as will inquire about the same with my mom and grand mom.
Meena says
Tried this pakora and the whole family liked it. pls share more recipes like this.
maria says
sure meena and thankyou for the 5 star rating 🙂
veena says
looks so tempting my fav snack
maria says
Thankyou Veena 🙂 favorite snack of my hubby.
Cynthia says
In the Caribbean, we call this biganee and make it for holi/phagwah 🙂
maria says
Cynthia thankyou for sharing the information as I wasn’t aware about that.
Ami@NaiveCookCooks says
These pakodas bring tons of old memories!! These look so delicious 🙂
maria says
Thankyou Ami 🙂 I am pleased to know I could revive some of good old memories back 🙂