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baigan pakoda
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5 from 2 votes

Baigan pakora

Baigan Pakoda- Crisp delicious Batter coated deep fried Brinjal Fritters
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters
Cuisine: Bengali Cuisine, North Indian Cuisine
Keyword: baigan, Baigan pakoda, bhajiya, brinjal fritters
Servings: 3 person
Author: Anjana Chaturvedi


  • 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


  • 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.