Baingan pakoras (Eggplant Fritters)
Eggplant fritters, aka Baingan pakoras, are a famous snack in Pakistani and Indian Cuisine, especially during Ramadan. Lightly coated eggplant fried until nice and crispy is irresistible.
Servings: 4
Calories: 640kcal
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.
Video
Notes
The quantity of water can be more or less than 1 cup depending on the quality of gram flour you are using. Slowly add water and mix, then add more as needed until you get a pancake batter consistency.
Nutrition
Calories: 640kcal | Carbohydrates: 24g | Protein: 8g | Fat: 58g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Sodium: 315mg | Potassium: 516mg | Fiber: 7g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg