Baingan Bhaji /Baingan Pakora

All right , I know it is too much frying from last two days but this one is last for few days . When it came about evening snacks my mind always struck upon fried goodies . Actually I am a big fan of crispy , fried foods !! Yeah , you heard it right I am …. But that never shows on my weight . Oh gosh ! Seriously I need some miracle ingredient to put weight on . I guess it is impossible now as I am constantly trying since last 10 years but no luck . All right that is too much about me now coming back to our Baingan Pakora . I am sure most of kids even parents doesn’t like Brinjal . But these fritters are addictive , just try them once and you are gonna love it.
For the last day of BM#34 , under evening snacks , this is my entry . So let’s start the recipe . Yum

Ingredients :
4 Brinjal , medium sized
1/2 teaspoon red chilly powder
1/2 teaspoon salt

For batter
2 green chillies , thinly chopped
1 tablespoon coriander leaves , thinly chopped
1 cup Gram flour/Besan
1 tablespoon rice flour
1/4 cup yoghurt
1 teaspoon carom seeds/Aijwain
A pinch Asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon red chilly powder
1 teaspoon chaat masala
1/2 teaspoon gram masala
1/4 teaspoon baking soda
Salt to taste

Oil for frying

To serve
Mint chutney
Tomato ketchup


Method:

Wash and cut Brinjal into round slices . Sprinkle 1/2 teaspoon chilly powder and 1/2 teaspoon salt and set aside.
Take all the ingredients for batter in a bowl , add 1/4 cup water in it and mix thoroughly to avoid lumps .The batter should be thick enough .
Heat oil in a pan /wok keeping low to medium flame , take one brinjal slice at a time , dip it in batter and place in hot oil . Likewise repeat the same procedure for rest slices.

Flip the brinjal slice in oil and fry from both sides till light golden.
Drain them out on an aluminum foil , press gently in the foil and fry again till crispy golden .

Drain on paper towel and serve hot with mint chutney and ketchup .

Enjoy !!

Serve-3. Cooking time -20 minutes

Note: Here I have used brown rice flour but you may totally skip it.
Double frying the pakoras will make them more crispier but this step is purely optional. But if you want to refry them , cut the brinjal into thick rounds or else it will become too soft to handle.
Adjust spices and salt as per your taste . Likewise you may prepare potato and onion pakoras too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

Best regards,

Sapana Behl

22 thoughts on “Baingan Bhaji /Baingan Pakora”

  1. I never tasted purple brinjal pakoda but have tasted the green long pakoda. When my cousin served those, we thought those were mirchi bajji. But brinjal pakoda were awesome. I am sure even your pakoda were tasty.

    About the weight, don't worry about it. Few years ago I was like you. No matter what I ate or how many desserts; cakes & ice-creams I ate, it didn't show at all. But now, it shows up easily. Enjoy the slim figure while it lasts. There might come a day in coming years when you want to lose weight.

    Reply
  2. Oh Sapana the whole world is getting obese and are suffering with it and u want to join it ? Like Usha says enjoy while u are thin
    Loved the second pic of fritters.Looks so yummy and crisp.

    Reply

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