Brinjal Pakodas – thin slices of brinjal, dipped in a spiced batter and fried.
Brinjal is a versatile vegetable. They can be used to make sabzis, sambar, appetisers, dips and so on. But it’s another thing that it is not liked by many. As a child, I too was not too fond of brinjal. But as I started experimenting with various brinjal recipes, I have grown to like it and in turn the folks at home too have started eating brinjal.
Some of the brinjal recipes on this blog are Maharashtrian style stuffed brinjal, Hyderabadi Baghara Baingan, Brinjal Potato sabzi, Baingan Bharta, Begun Bhaja, Brinjal Rava fry, and Badal Jaam. Out of all the brinjal recipes, I have a special liking to brinjal fritters. You can make these fritters in number of ways. I have already shared 2 recipes in the past (Begun Bhaja & Brinjal Rava Fry). The third fritter recipe is Brinjal pakoda. In this recipe, the brinjal slices are fried after dipping in a spiced besan mixture. Here goes the recipe for Brinjal pakodas:
1 large brinjal (baingan)
1 cup gram flour (besan)
¼ cup rice flour (chawal ka aata)
1 tsp carom seeds (ajwain)
1 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tbsp red chilli powder (laal mirch)
2 to 3 tbsp coriander leaves, chopped (hara dhaniya)
salt as per taste (namak)
oil for frying pakodas (tel)
WATCH RECIPE VIDEO:
- Wash the brinjal and cut into thin slices.
- Keep brinjal slices immersed in water to prevent them from turning black.
- In a mixing bowl, add besan, rice flour, carom seeds, turmeric powder, hing, red chilli powder, chopped coriander leaves and salt. Mix well using a spoon.
- Now, add water gradually and make a thick, smooth batter. Heat oil in a pan.
- Dip brinjal slices in besan batter and drop into hot oil one by one.
- Fry brinjal pakodas on a low flame so that the brinjal slices are cooked well.
- Once the pakodas are fried well, remove and place them on an absorbent paper.
- Serve brinjal pakodas with green chutney and tomato sauce.