baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal |

by Tarla Dalal

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about baingan pakoda▼

baingan pakoda step by step recipe▼

what is baingan pakoda made of?▼

for the besan batter▼

for the marinade▼

how to cut brinjal / baingan▼

how to make brinjal pakoda▼

tips for brinjal pakoda▼

baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with 38 amazing images.

baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal has a snazzy, lingering aroma and flavour brought about mainly by the use of marinade. Learn how to make Indian brinjal pakora.

Pakodas are favourite of one and all, especially with a cup of tea. Besan coated pakoras fried to perfection till golden brown in colour and served piping hot can lure the fussiest diner. While aloo pakoda and onion pakoda are quite known to most of us, here we present to you Indian brinjal pakora.

Baingan is most commonly associated with sabzis, but believe it or not these eggplant fritters are unique by themselves. A marinade of coriander, fennel seeds, turmeric powder and chilli powder perks up the flavour of brinjal. Further the addition of sarson ka tel, adds its own unique aroma to the pakoda.

The batter has been made with a perfect proportion of besan and rice flour to lend the necessary crunch to the coating. Baking soda though optional is advised as it makes it slight fluffy. Serve these crispy batter fried brinjal with green chutney and tomato ketchup.

Tips for brinjal pakoda. 1. Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta. 2. To ensure uniform cooking, the slices should be medium in size. They should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying. 3. To avoid discolouration of brinjal, you can keep them immersed in water till you apply the marination. 4. Deep-frying the pakodas on a slow flame is important so the brinjal cooks well. 5. If you wish, you can make these pakodas without marination. However, you will have to rub the brinjal slices with salt and keep aside for 5 to 10 minutes.

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Baingan Pakoda, Brinjal Pakora recipe - How to make Baingan Pakoda, Brinjal Pakora

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Preparation Time: 5 mins Cooking Time: 25 mins Total Time: 30 mins 25Makes 25 pakodas
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Ingredients

For Baingan Pakoda
1 medium sized brinjal (baingan / eggplant)
1 tbsp coriander (dhania)
1 tbsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
4 tbsp mustard (rai / sarson) oil

To Be Mixed Into A Batter (using 1 1/2 Cups Of Water)
2 cups besan (bengal gram flour)
4 tbsp rice flour (chawal ka atta)
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
2 pinches of baking soda
salt to taste
2 tbsp hot oil

For Serving
green chutney
tomato ketchup

Method

For baingan pakoda

To make baingan pakoda, combine the coriander seeds and fennel seeds in a broad non-stick pan and dry roast on a medium flame for 2 minutes or till it releases an aroma.
Transfer into a mortar-pestle (khalbhatta) and make a coarse powder.
Transfer this coriander-fennel seed powder in a plate, add the turmeric powder, chilli powder, salt and mustard oil and mix well. Keep the marinade aside.
Wash and place the brinjal on a chopping board.
Trim both the edges of the brinjal and cut into medium sized slices. You will get approx. 25 slices.
Immediately rub the brinjal slices in the prepared marinade till it coats the slices well from both the sides. Keep aside to marinate for 5 to 10 minutes.
Heat the oil in a deep non-stick kadhai, dip 3 to 4 marinated brinjal slices in the prepared batter and drop it in hot oil.
Deep-fry on a slow flame, till they turn golden brown in colour from all the sides. Drain the pakoras on an absorbent paper.
Serve the baingan pakoda immediately with green chutney and tomato ketchup.

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- paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images.

what is baingan pakoda made of?

Baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | is made of cheap and easily available ingredients in India:
- For Baingan Pakoda: 1 medium sized brinjal (baingan / eggplant), 1 tbsp coriander (dhania), 1 tbsp fennel seeds (saunf), 1 tsp turmeric powder (haldi), 1 tsp chilli powder, salt to taste, 4 tbsp mustard (rai / sarson) oil. See the below image of list of ingredients for Baingan pakoda.
To Be Mixed Into A Batter: 2 cups besan (bengal gram flour), 4 tbsp rice flour (chawal ka atta), 2 tsp chilli powder, 1 tsp turmeric powder (haldi), 1/2 tsp asafoetida (hing), 2 tbsp finely chopped coriander (dhania), 2 pinches of baking soda , optional, salt to taste and 2 tbsp hot oil. See the below image of list of ingredients for batter of baingan pakoda.

for the besan batter

For the batter, add 2 cup besan (bengal gram flour) in a deep bowl.
Add 4 tbsp rice flour (chawal ka atta). This adds the necessary crispness to the pakoda.

Add 2 tsp chilli powder.
Add 1 tsp turmeric powder (haldi).
Add 1/2 tsp asafoetida (hing).
Add 2 tbsp finely chopped coriander (dhania).
Add 2 pinches of baking soda and salt to taste.

Add 2 tbsp hot oil. This helps to make the brinjal pakoda crispy.
Add 1 1/2 cups of water.
Mix well using a whisk till no lumps remain. The batter has to be very smooth. Keep aside.

for the marinade

For the marinade, add 1 tbsp coriander (dhania) in a broad non-stick pan.
Add 1 tbsp fennel seeds (saunf).

Dry roast on a medium flame for 2 minutes or till it releases an aroma.
Transfer into a mortar-pestle (khalbhatta).
Make a coarse powder.
Transfer this coriander-fennel seed powder in a plate.
Add 1 tsp turmeric powder (haldi).

Add 1 tsp chilli powder.
Add salt to taste.
Add 4 tbsp mustard (rai / sarson) oil.
Mix well using a spoon. Keep the marinade aside.

how to cut brinjal / baingan

For baingan pakoda, we need 1 medium sized brinjal (baingan / eggplant). Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta. Wash and place the brinjal on a chopping board.

Trim both the edges of the brinjal.
Cut into medium sized slices. To ensure uniform cooking, the slices should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying. Brinjal slices are ready. You will get approx. 25 slices.

how to make brinjal pakoda

To make baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | rub the brinjal slices in the prepared marinade till it coats the slices well from both the sides.
Keep aside to marinate for 5 to 10 minutes. Do not keep it for too long, else it might ooze out water and turn soggy after frying.
Heat the oil in a deep non-stick kadhai.

Dip 3 to 4 brinjal slices in the prepared batter one by one.
Drop the batter coated brinjal slices in hot oil.
Deep-fry on a slow flame, till they turn golden brown in colour from all the sides. Deep-frying the pakodas on a slow flame is important so the brinjal cooks well.
Drain the aloo pakoras on an absorbent paper.
Serve baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | immediately with green chutney and tomato ketchup.

tips for brinjal pakoda

Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta.
To ensure uniform cooking, the slices should be medium in size. They should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying.
To avoid discolouration of brinjal, you can keep them immersed in water till you apply the marination.
Deep-frying the pakodas on a slow flame is important so the brinjal cooks well.
If you wish, you can make these pakodas without marination. However, you will have to rub the brinjal slices with salt and keep aside for 5 to 10 minutes.