Oct 9, 2015

Baingan Pakoda / Baingan Pakora

Baingan Pakoda is a delicious deep fried snack in Indian cuisine (addictive too). It's best with tea / coffee / upma ...

Here're the photos of homegrown baingan / brinjal

Serves: 3
Makes: 16


2  baingan (brinjal)
300 ml oil for frying

For the pakoda batter:

1 cup (100 g) besan ( gram flour / Kadala maav), sieve well (Besan available in G K Super market and Pottery shop (Ng Sian Hap Trading Corporation) in Miri, Sarawak)

40 - 50 ml water (to make batter ), less than half cup

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

2 pinches hing ( asafoetida )

1/2 teaspoon salt ( or to taste )


In a bowl, mix all batter ingredients well and make a smooth batter with water. Batter should be of dropping consistency and without any lumps. Cover and  keep aside for half an hour.


Sieve besan.

Wash and clean baingan. Wipe with a kitchen towel.

Cut baingan into thin slices. 7 - 8 slices from each baingan.

In a kadai / frying pan, heat oil. Reduce heat to medium. Dip each baingan slices into the batter and deep fry on a medium heat ( 6 - 8  at a time ) till golden color on both the sides. Drain and place on kitchen towels to absorb excess oil.

Serve hot as an evening snack with tea or coffee...

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