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Imagine a snack that’s crispy on the outside, soft on the inside, and bursting with delicious flavours.
That’s exactly what Baingan Pakoda is! It’s like little fritters made from eggplant, seasoned with spices to make them super tasty.
If you love trying new snacks or just want something yummy to munch on, Baingan Pakoda is perfect for you.
It’s a popular Indian snack that will make your taste buds dance with joy. Give it a try and you won’t be disappointed
About Baingan Pakoda (Eggplant Fritters)
This baingan pakoda (eggplant fritters) tastes�?delicious�?and are eaten as a�?snack,�?appetizer�?or as a side dish with the meals.
This is a vegan, no onion no garlic (satvik), beginner-friendly, gluten-free snack recipe.
This is such a simple & straightforward recipe that you need only basic spices at hand.
Eggplant/Aubergine/Brinjals�?are used widely in�?Indian cuisine.
At home, we love to make many eggplant recipes such as Bharli vangi (stuffed eggplant curry in peanut sauce), baingan aloo sabzi (eggplant potato curry), begun bhaja (pan-fried eggplants), baingan bharta (mashed eggplants) to name a few.
I have already shared the recipes of all these dishes, do check them out if interested.
Baingan pakoda�?is�?made by cutting slices of�?eggplant�?and coating them in a mixture of rice flour & gram flour (besan) along with basic spice mix and�?shallow fried.�?These pakodas / fritters turn crispy�?on the outside and perfectly soft on the�?inside.
lngredients
Baingan / Eggplant – To make this baingan pakoda, choosing the right kind of eggplant is important. Choose firm, big, dark-coloured eggplant without any dents.
In the market, you get two types of eggplants one big round in shape and the other tender elongated. You can choose either of them for making this baingan pakoda (eggplant fritters).
Flours – We will need besan (gram flour) and rice flour (chawal ka atta) which gives these pakodas a nice binding and crispness.
Spices & Herbs – Basic spices such as garam masala, coriander powder, red chilli powder and turmeric powders are used. Also adding fresh coriander leaves gives a nice flavour to these fritters. We will also need half a teaspoon of carom seeds (ajwain)
Oil – I have used sunflower oil here for shallow frying these pakodas.
Recipe Video
Serving Suggestions
Serve this pakoda as a side dish with meals or as a tea-time snack with green coriander chutney or ketchup.
Storage Options
These are best served immediately as they get soggy if kept for a long time. In case, left with excess, store them in the refrigerator. They stay good for a day or two. reheat before serving.
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More Eggplant (Baingan) Recipes
Bharli vangi (stuffed eggplant curry in peanut sauce), baingan aloo sabzi (eggplant potato curry), begun bhaja (pan-fried eggplants), baingan bharta (mashed eggplants)
How to make Baingan Pakoda (Eggplant Fritters)
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If you like recipes like these, let’s connect on�?YouTube,�?Instagram�?&�?Facebook.
Thank you for stopping by, I would love to know your thoughts on this recipe.
Also, do check out my�?Lifestyle Blog�?eralivine.com�?if interested.
Recipe Card
Baingan Pakoda | Eggplant Fritters | Crispy Brinjal Pakoda
Ingredients�?�?
- 1 large Eggplant (Baingan)
- 1 1/2 cups Besan (Gram Flour)
- 1/2 cup Rice Flour
- 1 teaspoon Carom Seeds (ajwain)
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Coriander Leaves, finely chopped
- Oil, for frying
- Water, to make the batter
Instructions�?
- Slice baingan (eggplants) into medium roundles
- Make shallow slits so that the masala can seep into the slices
- Sprinkle some red chilli powder, turmeric powder and salt over the eggplants.
- Coat the masala nicely form both the side and keep aside for 10 minutes.
For Pakoda Batter
- In a mixing bowl add besan (gram flour) & rice flour (chawal ka atta)
- Add ajwain, garam masala powder, coriander powder, red chilli powder, turmeric powder, salt to taste and finely chopped coriander leaves.
- Mix the dry ingredients
- Gradually start adding water to make a thick paste.
- Now, dip the eggplant slices one by one in the batter. Coat the batter well from both sides.
- Shallow fry them in oil on medium flame
- Keep on flipping the eggplants so that they cook evenly from both sides
- Fry these eggplant pakodas till they turn golden brown from both sides
- Once done, transfer them onto an aboserbant kitchen paper to drain excess oil
- Serve hot with green chutney or ketcup
