baingan pakoda video Video by Tarla Dalal
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Baingan Pakoda Recipe (Indian Brinjal Pakora) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
25.00 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
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
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.
See step by step images of Baingan Pakoda, Brinjal Pakora
