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How To Make Baigan Pakoda, Baigan Pakora

February 3, 2017 by anjanaskc 8 Comments

Baigan Pakoda- Crisp and delicious Brinjal Fritters

It is been quite some time since I have posted a fried snack as no body at home loves fried food .Now the young generation is so health conscious that they always refuse having fried food at home though they love pizzas and burgers 🙂 But I love fried snacks which I grow up eating .Winters chilly weather and rainy season demand some hot spicy fried snacks and I do make some for myself when ever I crave for fried food. Last night It was raining here In Dubai and I make these jhatpat type of snack -Baigan ka pakoda  or Kachri pakoda (as they call it in Punjab)

Pakora or pakodas are  very easy and quick Indian snack ,no need of pre planning or preparation, ust mix up the batter,dip vegtable slices and start deep frying. You can make pakoda of any vegetable though the most popular ones are aloo pakoda , Gobhi pakoda – khasta Gobhi  , Lauki Pakoda ,  Pumpkin Pakoda , Milagayi Bajji  these baigan pakodas and Moong Daal Bhajiyas. The baigan pakoda batter is made with Gram flour /besan but addition of rice flour make them more crisper .Adding baking soda helps pakoda  to fluff up nicely but may absorb little oil . Pakodas are best served with- Green  Mint Chutney ,khajoor imli ki chutney or Tomato ketchup and a hot cup of masala chai.

If you looking for more variations of pakoda then try- Stuffed banana Pakoda ,  Ram ladoo,  khelwa-kela methi na bhajiya  and enjoy the awesome winter season !

baigan pakoda

baigan pakoda
Print Recipe
5 from 1 vote

baigan pakora

Baigan Pakoda- Crisp delicious Brinjal Fritters
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters
Cuisine: North Indian Cuisine
Servings: 3 person

Ingredients

  • 5 Baby Brinjal / Baby Eggplant / Chhote Baingan
  • 1 cup Gram flour / Besan
  • 2 tsp Rice Flour / Chawal Ka Atta optional
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped finely
  • 1/2 tsp Coriander Powder / Dhaniya Powder
  • 1 pinch Turmeric Powder / Haldi Powder
  • 1 pinch Asafoetida / Hing powder
  • 1 pinch Carom Seeds / Ajwain
  • 1 pinch Baking Soda optional
  • 1 tsp Lemon Juice / Nimbu Ka Ras
  • To taste Salt / Namak
  • 1 tsp Chaat Masala
  • 2.5 cup Cooking Oil to deep fry

Instructions

  • Wash and slice the brinjals into roundels,(if the brinjal 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 brinjal slices and oil.
  • Mix water and make a smooth batter of dropping consistency. whisk it well to make fluffy pakodas.
  • Add 1.5 tsps of hot oil in the besan batter and mix well.
  • Now heat oil in a deep and wide pan.
  • When oil become medium hot then dip the brinjal 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 chat masala and little red chili powder on top.
  • Serve hot with Mint Chutney ,tamarind chutney and tea.

Related Recipes

  • Cabbage Pakoda RecipeCabbage Pakoda Recipe
  • Aloo Pakoda Recipe, Aloo Bajji, Potato PakodaAloo Pakoda Recipe, Aloo Bajji, Potato Pakoda
  • Methi Na Gota Recipe, Methi Pakora, Dakor Na GotaMethi Na Gota Recipe, Methi Pakora, Dakor Na Gota
  • Stuffed Banana Pakoda, Banana FrittersStuffed Banana Pakoda, Banana Fritters
  • How to make Lauki pakodi ,Bottle Gourd FrittersHow to make Lauki pakodi ,Bottle Gourd Fritters
  • Beguni with Tangy Salsa Topping , Baigan Pakora

Filed Under: Starter/snacks Tagged With: Baigan, bhajiya, Brinjal, deep fried, fried, fritters, Indian, Indian snacks, no onion and garlic, pakoda, pakori, snack, starter, Vegan, vegetarian

« Methi Dana Chutney, Methi Launji, Fenugreek Seed Chutney
Corn Methi Kadhi, Fresh fenugreek and Corn kadi »

Comments

  1. Onkuri says

    March 27, 2017 at 9:33 am

    I love your blog, recipes, and style of writing! I grew up in UP too (Lucknow), so feel very nostalgic seeing your pictures. I wish you were my next door neighbour 🙂

    Reply
  2. veena patil says

    March 5, 2017 at 6:22 pm

    Receipes are too good thanku for sharing

    Reply
  3. Ujwal says

    February 10, 2017 at 5:23 am

    Your posts are a treat to eyes! The pakodas look yummy,,, I usually make the tawa fry with sooji. will try this next time! Thanks

    Reply
    • anjanaskc says

      February 10, 2017 at 3:14 pm

      Thank you so much Ujwal !

      Reply
  4. Anonymous says

    February 4, 2017 at 1:41 pm

    What is the green chillie next to the pakora? Looks delicious!

    Reply
    • anjanaskc says

      February 4, 2017 at 3:22 pm

      They are Chatpati masala mirch ,Will post the recipe soon 🙂

      Reply
  5. Shobha Keshwani says

    February 3, 2017 at 1:11 pm

    My favourite pakoras.. nice and crispy. Perfect for tea time… Your pics are superb these days Anjana

    Reply
    • anjanaskc says

      February 3, 2017 at 6:15 pm

      Thank you so much Shobha !!

      Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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