Eggplant Crispi Pakodas

by Dr. Kalpana Chauhan

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One of the most likely snake of my father that he wants to aspect from my mom. Now I am presenting this dish in a new way.

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Eggplant Crispi Pakodas recipe - How to make Eggplant Crispi Pakodas

Deep-fried Indian Starters Evening Tea Snacks

Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 servings

Ingredients

2 brinjals
2 cups besan (bengal gram flour)
1 cup rice flour (chawal ka atta)
salt to taste
a pinch red chilli powder
1/2 tbsp coriander (dhania) powder
1/4 tbsp dried mango powder (amchur)
oil to deep fry

Method

Peel and cut the egg plant in thin and circular pieces and keep aside.
Now prepare a batter for coating by mixing Gram flour, Rice flour and all spices.The consistency of batter is such that it slowly drop down from the spoon in a stream.
Heat the oil in a pan.
Now drop the eggplant pieces in the batter and then in the oil one by one.
The inside soft and outside very crispy pakoras are ready.
Serve hot with green chutney.