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