Baingan pakora recipe – How to make baingan pakora/brinjal fritters recipe

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Pakoras are classic and popular snack enjoyed all over India.  Baingan pakora or brinjal fritters  is a tasty teatime snack made with brinjals which is not only easy but simple to make too.  It is best served hot with a cup of tea  and spices added to it gives a good taste.  Rice flour when added to the batter makes the pakoras crispy.  It is a must try recipe for monsoon season.

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Prep Time :  10 mins

Cook Time :  25 mins

Servings :  4 persons

North Indian cuisine

INGREDIENTS

Brinjals or eggplants or baingan – 4 to 5 nos

Besan or gram flour – 1 cup

Rice flour – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin (jeera) powder – 1/2 teaspoon

Carom seeds (ajwain) – 1/2 teaspoon

A pinch of asafoetida or hing

Baking soda – a pinch

Salt as per taste

Oil for deep frying

Chaat masala – 1 teaspoon (to sprinkle on pakoras)

HOW TO MAKE OR PREPARE BAINGAN PAKORA RECIPE

Wash the baingan thoroughly and cut them into thin round pieces.  Keep these cut baingans dipped in water.  This helps avoid brinjals changing its colour.

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Take a mixing bowl.  Add gram flour, rice flour, turmeric powder, ajwain, coriander powder, cumin powder, red chilli powder, baking soda, hing and salt.  Mix well.  Add little water and bring it to medium consistency batter.  Make a smooth batter without any lumps.

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Put the brinjal slices into the batter.  Slices should be well coated with the batter on both the sides.  Heat sufficient oil on medium flame for deep frying.  Gently slide the coated brinjal slices into the oil and deep fry on both the sides till crisp and golden brown in colour.

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Remove the pakoras and drain them in an absorbent paper to remove excess oil.

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Serve the baingan pakoras hot or warm with tomato ketchup or coriander mint chutney.

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NOTES/TIPS

You can use medium sized brinjals too for making pakoras.

Add ginger-garlic paste to the batter for a nice and enhanced flavour.

You can double fry the pakoras to make it more crispier.

Sprinkle with chaat masala just before serving.

 

 

 

 

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