By Suprita Mitter
July 16, 2024
Baingan pakodas are crispy fritters made by coating thin eggplant slices in a spiced chickpea flour batter and deep-frying until golden brown. The savoury snack which is crunchy outside, and tender inside is made in different ways across India and makes for perfect snack or appetiser.
1 large eggplant (baingan) 1 cup chickpea flour (besan) 2 tbsp rice flour 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chili powder A pinch of asafoetida (hing) Salt Oil
Slice the eggplant into thin rounds or strips. Sprinkle them with salt and let them sit for 10-15 minutes.
In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chilli powder, asafoetida, and salt. Gradually add water, and whisk to form a smooth batter.
Heat oil in a kadai. Dip each slice of eggplant into the prepared batter, ensuring it's well coated on both sides.
Carefully slide the coated eggplant slices into the hot oil, a few at a time, depending on the size of your pan. Do not overcrowd.
Fry the pakodas till they are golden brown and crispy, turning occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
Remove from the pan and drain on paper towels. Serve hot with green chutney or ketchup.