Crispy Baingan Pakora – It is a delightful and flavorful Indian snack that elevates humble eggplant slices into crispy, golden bites of perfection. This easy-to-follow recipe combines the earthy goodness of besan (gram flour). Moreover, a medley of aromatic spices, results in a batter that transforms ordinary eggplant into a crispy, spicy delight. However, it adds ajwain and a hint of lemon juice adds a zesty kick. It enhances the overall taste. These pakoras are deep-fried to golden perfection. Moreover, it creates a crunchy exterior that gives way to the tender, melt-in-your-mouth goodness of the eggplant within. Served with a side of ketchup. These Crispy Baingan Pakoras are perfect for snacking, entertaining, or adding a touch of spice to your day.
The combination of besan, red chili powder, garam masala, and black pepper. It creates a robust flavor profile, while the ajwain imparts a subtle hint of warmth. The addition of lemon juice adds a tangy twist and enhances the overall taste, balancing the richness of the spices. A pinch of yellow food color, though optional, adds visual appeal to these pakoras, making them as pleasing to the eyes as they are to the palate.
The preparation is straightforward – slice the eggplant, dip it into the besan mixture, and deep-fry until golden brown. The result is a symphony of textures; the outer layer boasts a satisfying crunch, while the inside remains tender and succulent. The aroma of spices wafting through the air as these pakoras sizzle in hot oil is enough to whet anyone’s appetite.
Whether you’re looking for a flavorful snack to enjoy with a cup of chai or planning a gathering with friends, Crispy Baingan Pakora is a versatile and crowd-pleasing dish. It captures the essence of Indian street food, bringing a burst of flavors to your home kitchen. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey to create these irresistible, golden-brown delights. Your taste buds are in for a treat!
Crispy Baingan Pakora - Eggplant Fritters Recipe
Ingredients
- 1-1/2 cups besan (gram flour)
- 1 tbsp red chili powder
- 1 tbsp garam masala
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 pinch ajwain (carom seeds)
- 1 tbsp lemon juice
- Pinch of yellow food color (optional)
- Water (as needed for batter consistency)
- Eggplant (baingan), sliced
- Oil for frying
- Ketchup (for serving)
Instructions
- In a mixing bowl, combine besan, red chili powder, garam masala, black pepper, salt, ajwain, and lemon juice.
- Add a pinch of yellow food color if desired. Gradually add water to form a smooth batter. Ensure the batter is thick enough to coat the eggplant slices.
- Heat oil in a pan or deep fryer.
- Slice the eggplant into thin slices. Dip each eggplant slice into the besan batter, ensuring it is well-coated.
- Carefully place the coated eggplant slices into the hot oil.
- Fry the pakoras for 3-4 minutes or until they turn golden brown and crispy. Make sure to flip them for even frying.
- Fry the pakoras for 3-4 minutes or until they turn golden brown and crispy. Make sure to flip them for even frying.
- Serve the Crispy Baingan Pakoras hot with ketchup or your favorite dipping sauce.
Video
Notes
- Serve Baingan Pakora with a side of mint chutney or tamarind sauce for a delightful dip.
