baingan pakoda video

baingan pakoda video

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baingan pakoda video. 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.

  

Recipe Description for Baingan Pakoda, Brinjal Pakora

Preparation Time: 
Cooking Time: 
Makes 25 pakodas
Show me for pakodas


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
  1. To make {span class="bold1"}baingan pakoda{/span}, 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.
  2. Transfer into a mortar-pestle (khalbhatta) and make a coarse powder.
  3. 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.
  4. Wash and place the brinjal on a chopping board.
  5. Trim both the edges of the brinjal and cut into medium sized slices. You will get approx. 25 slices.
  6. 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.
  7. 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.
  8. Deep-fry on a slow flame, till they turn golden brown in colour from all the sides. Drain the pakoras on an absorbent paper.
  9. Serve the {span class="bold1"}baingan pakoda{/span} immediately with green chutney and tomato ketchup.

See step by step images of Baingan Pakoda, Brinjal Pakora Recipe

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