Hot and Crispy Baingan Pakoda


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A mouth watering pakoda. Crispy on top and soft and delicious inside. A must to try this MONSOON.

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Hot and Crispy Baingan Pakoda recipe - How to make Hot and Crispy Baingan Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

1 long brinjal (baingan / eggplant) , cut into thin round slices
chilli powder to sprinkle
salt to taste
chaat masala to sprinkle

To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
2 tbsp cornflour
2 tbsp chopped coriander (dhania)
1 tsp ginger-green chilli paste
2 tsp kasoori methi
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/4 tsp baking soda
1 tsp hot oil

Other Ingredients
oil for deep frying
green chutney for serving
  1. Sprinkle and apply the salt, chilli powder and chaat masala on both side of the brinjal slices and keep aside for 10 minutes.
  2. Coat the marinated brinjal slices with batter and deep fry in hot oil till it turns golden brown and crisp from all the sides.
  3. Drain on an absorbent paper and serve hot with green chutney.

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This recipe was contributed by NEENA SAVLA on 30 Jun 2012

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