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Baingan Pakoda | Eggplant Fritters | Crispy Brinjal Pakoda

Bingan pakoda also called as eggplant fritters are made using large eggplants, seasoned with spices to make them super tasty.
This baingan pakoda (eggplant fritters) tastes delicious and are eaten as a snack, appetizer or as a side dish with the meals.
This is a vegan, no onion no garlic (satvik), beginner-friendly, gluten-free snack recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Easy Lunch Recipes, Side Dish, Snack
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 1 large Eggplant (Baingan)
  • 1 1/2 cups Besan (Gram Flour)
  • 1/2 cup Rice Flour
  • 1 teaspoon Carom Seeds (ajwain)
  • 1 tablespoon Garam Masala Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 2 tablespoons Coriander Leaves, finely chopped
  • Oil, for frying
  • Water, to make the batter

Method
 

  1. Slice baingan (eggplants) into medium roundles
  2. Make shallow slits so that the masala can seep into the slices
  3. Sprinkle some red chilli powder, turmeric powder and salt over the eggplants.
  4. Coat the masala nicely form both side and keep aside for 10 minutes.
For Pakoda Batter
  1. In a mixing bowl add besan (gram flour) & rice flour (chawal ka atta)
  2. Add ajwain, garam masala powder, coriander powder, red chilli powder, turmeric powder, salt to taste and finely chopped coriander leaves.
  3. Mix the dry ingredients
  4. Gradually start adding water to make a thick paste.
  5. Now, dip the eggplant slices one by one in the batter. Coat the batter well from both sides.
  6. Shallow fry them in oil on medium flame
  7. Keep on flipping the eggplants so that they cook evenly from both sides
  8. Fry these eggplant pakodas till they turn golden brown from both sides
  9. Once done, transfer them onto an aboserbant kitchen paper to drain excess oil
  10. Serve hot with green chutney or ketcup

Video

Notes

You can also deep fry these pakodas instead of shallow fry.