Baingan pakora/ Eggplant pakoras/ How to make Baingan pakore

Hi ,I am here again with another delicious recipe. It has been raining here since two days. Due to this cold and rainy weather , I could not resist myself from making pakoras. Question is "what kind of pakore?".  There are only 3 small eggplants (baingan) in my refrigerator which are not enough for making sabzi and I chose them. So I thought , I should share this recipe .

This baingan pakora recipe is very easy and simple. You need only few ingredients and take just 20-30 mins. to cook.  Even those people who do not like eating eggplant, they should give it a try.


Baingan or eggplant pakore are perfect to go with a cup of tea (chai) or your favorite chutney like raw mango chutney , tamarind chutney or just with ketchup.

I have already posted raw mango chutney in my blog.

Let us start the recipe........

Ingredients

• Baingan or eggplant or aubergine 3 small
• Gram flour or besan 1/2 cup
• Cumin seeds or jeera 1/2 tsp
• Green chillies 2-3
• Red chilli powder 1/4 tsp optional
• Garam masala 1/2 tsp optional
• Cilantro or hara dhaniya finely chopped 1/4 cup
• Salt to taste
• Water 1/2cup+1-2 tbs or as required
• Oil for frying

Method

Wash the eggplant(baingan) and remove the top off.

Cut them into thin slices and soak them into water so that they will not get darkened.

Take all the dry ingredients like gram flour, salt , cumin, green chilies, red chilli powder, garam masala, cilantro in a bowl. I did not use red chilli powder, garam masala and cilantro in this recipe . It is up to you wheather you want to use or skip them. I did not have cilantro so I did not use them but cilantro brings good flavour and aroma.

Add about 1/2 cup+2 tbs water into the gram flour mix. But you have to add water little by little so that there will be no lumps in the batter.

Whisk the batter until smooth paste.

Heat the oil in a kadai or wok.

Now , take the eggplant slices out of the water. When oil is medium hot, dip the eggplant slices into the batter and place then in oil carefully.

Fry only 4-5 pakoras at a time.

Flip them in between and fry them until golden evenly both sides.

Take them out and place them on paper towel.

Fry remaining pakoras in the same way.

Here Baingan pakoras are ready to serve with your favorite chutney or a cup of hot tea.

Thanks!

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