Pakoras are a delectable and popular subcontinental snack, consisting of various ingredients such as chickpea flour, spices, and vegetables or meat, deep-fried to crispy perfection. Baingan pakoras or eggplant fritters are equally popular in casual and festive gatherings because of their irresistible crunch and flavorful blend of spices.
Ingredients for baingan pakoras
Eggplants
Eggplant is a popular vegetable all across the world, and it’s similarly popular in a desi culture as well. I cut the eggplant into 1/4 inch circles, dipped them into a gram flour/chickpea flour batter, and then fried them until nice and crispy.
Spices and herbs
I believe in minimal spices to make cooking easier because when you can make a yummy recipe with simple ingredients, there is no need to complicate it. For spices, I used salt, red chili, dry roasted cumin-coriander powder, and fenugreek leaves.
Chickpea Flour or Besan
Chickpea flour, also known as gram flour or besan, is a versatile and gluten-free flour made from ground chickpeas (garbanzo beans). Its high protein content makes it a nutritious alternative to traditional wheat flour and a key ingredient in pakoras.
Oil for Frying
Pakoras are deep-fried, and the best oil for frying is one with a high smoke point. Vegetable oils such as canola oil, sunflower oil, or peanut oil can withstand the heat without breaking down and producing unpleasant flavors or harmful compounds. Heat the oil before adding a spoonful of the batter. Fry pakoras on high heat, or they’ll absorb too much oil if you fry them on low heat.
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How to serve eggplant fritters
My favorite way to enjoy eggplants is with the green and tamarind chutney. The coolness of mint chutney complements the heat of the pakoras, while tamarind chutney adds a sweet and tangy flavor. Sometimes I like to turn pakoras into a chat platter, add diced onions, tomatoes, and pomegranate seeds along with green and tamarind chutney, and enjoy.
How to save leftover pakoras
You can make the batter in advance but fry it when you are ready to serve. I don’t recommend making the pakoras in bulk and refrigerating them because they’ll become soggy and won’t taste good.
Baingan pakoras (Eggplant Fritters)
Ingredients
- 1 cup gram flour besan
- 1/2 tsp salt
- 1/2 tsp red chili
- 1 tsp fenugreek leaves
- 1 tsp roasted cumin coriander powder
- 1 cup Water or as needed to make a thick paste
- 1 lbs eggplant cut into 1/4 inch slices
- 1 cup oil for frying
Instructions
- Wash and cut eggplants into 1/4 inch circles.
- In a bowl, mix chickpea flour, salt, red chili powder, fenugreek leaves, dry roasted cumin-coriander powder.
- Slowly add water to make a thick paste, a pancake batter like consistency. I used 1 cup, but it can be more or less depending on the besan you are using.
- Heat oil in a pan. Once the oil is hot, dip the eggplant circles in the batter and fry for 3-4 minutes over high heat.
- Take it out on the paper towel-lined plate and serve with green chutney.