Hot and Crispy Baingan Pakoda
by NEENA SAVLA
30 Jun 2012
This recipe has been viewed 29169 times
A mouth watering pakoda. Crispy on top and soft and delicious inside. A must to try this MONSOON.
Hot and Crispy Baingan Pakoda recipe - How to make Hot and Crispy Baingan Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 long brinjal (baingan / eggplant) , cut into thin round slices
chilli powder to sprinkle
salt to taste
chaat masala to sprinkle
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
2 tbsp cornflour
2 tbsp chopped coriander (dhania)
1 tsp ginger-green chilli paste
2 tsp kasoori methi
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/4 tsp baking soda
1 tsp hot oil
Other Ingredients
oil for deep frying
green chutney for serving
Method
- Method
- Sprinkle and apply the salt, chilli powder and chaat masala on both side of the brinjal slices and keep aside for 10 minutes.
- Coat the marinated brinjal slices with batter and deep fry in hot oil till it turns golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot with green chutney.
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