Baingan Pakora Recipe (Crispy Eggplant Fritters)

Baingan Pakora, or Eggplant Fritters, is a popular Indian snack that is crispy on the outside and soft on the inside. These pakoras are made by dipping thinly sliced eggplant in a spiced gram flour (besan) batter and deep-frying them until golden brown. They are perfect as an evening snack with tea or as an appetizer for gatherings.

In this detailed recipe, we will explore step-by-step instructions to make perfect Baingan Pakoras, along with tips and variations.

Ingredients

For the Batter:

1 cup gram flour (besan)
2 tablespoons rice flour (for extra crispiness)
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon cumin seeds
½ teaspoon carom seeds (ajwain)
½ teaspoon garam masala
½ teaspoon chaat masala (optional)
½ teaspoon baking soda (for fluffiness)
Salt to taste
¾ cup water (adjust as needed)

For the Pakoras:

1 medium-sized eggplant (baingan)
1 tablespoon lemon juice
Oil for deep frying

For Serving:

Green chutney
Tamarind chutney
Tomato ketchup
Chaat masala for sprinkling (optional)

Step-by-Step Instructions

Step 1: Preparing the Eggplant (Baingan)

Wash the eggplant thoroughly and pat it dry.
Cut the eggplant into thin round slices (about ¼-inch thick). Ensure they are not too thick, as thinner slices cook more evenly and become crispier.
In a bowl, mix the eggplant slices with lemon juice and a pinch of salt. This helps in preventing discoloration and enhances the taste.

Step 2: Preparing the Batter

In a large mixing bowl, add gram flour (besan) and rice flour. Rice flour helps in making the pakoras extra crispy.
Add turmeric powder, red chili powder, cumin seeds, carom seeds (ajwain), garam masala, chaat masala, and salt. Mix well.
Slowly add water, whisking continuously to form a smooth, lump-free batter. The batter should be of medium-thick consistency – neither too thick nor too runny.
Add baking soda and mix well. This helps make the pakoras light and airy.
Let the batter rest for 5-10 minutes.

Step 3: Frying the Pakoras

Heat oil in a deep pan or kadhai over medium heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
Dip each eggplant slice into the batter, ensuring it is well-coated.
Carefully drop the coated slices into the hot oil. Fry in batches to avoid overcrowding.
Fry until the pakoras turn golden brown and crispy. This should take about 3-4 minutes per batch.
Remove the pakoras using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Step 4: Serving the Pakoras

Sprinkle some chaat masala on the hot pakoras for extra flavor.
Serve them hot with green chutney, tamarind chutney, or tomato ketchup.
Enjoy your crispy Baingan Pakoras with a hot cup of tea!

Tips for Making Perfect Baingan Pakoras

Choose the right eggplant: Use fresh, firm, and seedless eggplants for the best taste.
Thin slices are key: Cutting eggplant into thin slices ensures they cook evenly and remain crispy.
Crispier pakoras: Adding rice flour makes them extra crispy. You can also add a little cornflour for additional crunch.
Right oil temperature: Maintain medium-high heat while frying. If the oil is too hot, the pakoras will brown quickly but remain raw inside; if too cold, they will absorb excess oil.
Baking soda for fluffiness: Adding a pinch of baking soda helps in making the pakoras light and crispy.
Resting the batter: Letting the batter rest for 5-10 minutes enhances the texture of the pakoras.

Variations of Baingan Pakoras

Stuffed Baingan Pakoras: Spread some spicy chutney between two eggplant slices, dip them in batter, and fry.
Masala Baingan Pakoras: Add finely chopped coriander leaves, green chilies, and ginger to the batter for extra flavor.
Cheesy Baingan Pakoras: Add a thin slice of cheese between two eggplant slices, coat in batter, and fry.
Air-fried Baingan Pakoras: Instead of deep-frying, air-fry the pakoras at 180°C (350°F) for 15-18 minutes, flipping halfway.
Gluten-Free Version: Replace rice flour with chickpea flour or cornstarch.

Serving Suggestions

Serve Baingan Pakoras as a side dish with dal and rice.
Use them as a filling in sandwiches or wraps.
Crush them slightly and mix them with chaat ingredients like yogurt, tamarind chutney, and sev for a delicious pakora chaat.

Conclusion

Baingan Pakoras are a delightful and crispy snack that can be prepared quickly with simple ingredients. Whether you enjoy them on a rainy day with chai or serve them as a party appetizer, they are sure to be a hit. With the right techniques and variations, you can make these pakoras even more delicious. Try this recipe at home and let me know how it turns out! 😊

हिंदी में पढ़ने के लिए यहाँ क्लिक करें।

THANK YOU 🙏

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Baingan Pakora Recipe (Crispy Eggplant Fritters)