Crispy and Delicious Eggplant (Baigan) Pakora Recipe

Process for making Egg Plant Pakora

COOKING

Preeti Sinha

10/3/20232 min read

Eggplant, also known as baigan or aubergine, is a versatile vegetable that can be transformed into a mouthwatering snack when prepared as pakoras. Pakoras are deep-fried fritters that are popular across South Asia for their crunchy exterior and flavorful interior. In this blog, we'll explore a delightful Eggplant Pakora recipe that's perfect for snack time or as a side dish for your favorite meal.

Ingredients:

For the Eggplant (Baigan) Pakoras:

  • 1 medium-sized eggplant (baigan)

  • 1 cup chickpea flour (besan)

  • 1/2 teaspoon red chili powder (adjust to your spice preference)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon cumin seeds

  • 1 teaspoon ajwain seeds (carom seeds)

  • 1/2 teaspoon garam masala

  • Salt to taste

  • A pinch of baking soda (optional)

  • Water, as needed

  • Oil for deep frying

Instructions:

  1. Prepare the Eggplant:

    • Wash the eggplant and slice it into thin rounds. You can choose to peel the skin or leave it on, depending on your preference.

  2. Prepare the Batter:

    • In a mixing bowl, combine chickpea flour, red chili powder, turmeric powder, cumin seeds, ajwain seeds, garam masala, and salt. You can also add a pinch of baking soda for extra crispiness.

    • Gradually add water while stirring to make a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.

  3. Heat the Oil:

    • Heat enough oil for deep frying in a heavy-bottomed pan or a deep fryer. Heat the oil to around 350-375°F (180-190°C).

  4. Coat the Eggplant Slices:

    • Dip each eggplant slice into the prepared batter, ensuring it's evenly coated.

  5. Fry the Pakoras:

    • Gently slide the coated eggplant slices into the hot oil one by one. Be cautious not to overcrowd the pan; fry them in batches if necessary.

    • Fry the pakoras until they turn golden brown and crispy, typically 3-4 minutes per side.

    • Use a slotted spoon to remove the fried pakoras and place them on a paper towel-lined plate to absorb excess oil.

  6. Serve Hot:

    • Your crispy and delicious Eggplant Pakoras are ready to be served!

    • Enjoy them hot with green chutney, tamarind sauce, or your favorite dip.

Tips:

  • You can experiment with the spice level by adjusting the amount of red chili powder.

  • Feel free to add other spices like chaat masala or amchur (dried mango powder) for extra flavor.

  • Ensure that the oil is hot enough before frying the pakoras to achieve that perfect crunch.

To sum up:

Eggplant Pakoras, with their crispy texture and spicy kick, make for a delightful snack or side dish. This recipe allows you to savor the rich flavors of eggplant while enjoying the satisfying crunch of the chickpea flour coating. Whether you're serving these pakoras at a gathering or simply enjoying them as an evening snack, they are sure to be a hit. Try making these delicious baigan pakoras at home and experience the joy of homemade Indian street food