About Baingan Pakoda Recipe
Baingan Pakoda Recipe | Brinjal Pakora Recipe | Eggplant Fritters Recipe with step-by-step pics and video: Craving a crispy, flavorful snack? Baingan Pakora Recipe is the perfect treat. Thin brinjal slices are coated in a spiced gram flour batter and double-fried for extra crunch. Serve hot with chutney or tea and enjoy the irresistible taste of these golden, crispy delights
Brinjal Pakora Recipe, also known as Eggplant Fritters Recipe, Baingan Pakoda Recipe, is a crispy and flavorful Indian snack made with thinly sliced brinjal coated in a spiced gram flour batter and deep-fried to perfection. These golden brinjal fritters are a popular tea-time treat, loved for their crunchy texture and delicious taste. Whether served as an evening snack or a party appetizer, they are always a hit.
The secret to making perfect brinjal pakoras lies in the batter. A mix of besan (gram flour), rice flour, and aromatic spices gives them a light yet crispy texture. Adding a little ginger-garlic paste enhances the flavor, while carom seeds (ajwain) and garam masala give a warm and earthy taste. For extra crunch, these pakoras are double-fried, making them even crispier and irresistible.
Baingan Pakodas Recipe are quick and easy to make, requiring just a few ingredients commonly found in every kitchen. They pair wonderfully with green chutney, tomato ketchup, or even a hot cup of masala chai. A final sprinkle of chaat masala adds a tangy kick, making them even more delicious. The double-fry method ensures they stay crunchy for longer, making them ideal for gatherings.
Whether you’re craving a crispy snack on a rainy day or looking for a flavorful side dish, these Brinjal Pakoras are a perfect choice. Their light, crunchy texture and rich flavors make them a family favorite. Try this easy recipe of Brinjal pakoras and enjoy restaurant-style crispy Baingan Pakodas at home.
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Recipe Card
Baingan Pakoda Recipe | Brinjal Pakora Recipe | Eggplant Fritters Recipe
Ingredients
- 1 medium-sized Brinjal / Eggplant / Baingan (thinly sliced)
- 1 cup Besan / Gram Flour
- 2 tbsp Rice Flour (for crispiness)
- 1 tsp Ginger Garlic Paste
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ¼ tsp Carom Seeds / Ajwain (optional)
- ½ tsp Garam Masala
- ¼ tsp Baking Soda
- Salt (as per taste)
- Water as needed (to make a thick batter)
- Oil for deep frying
- ½ tsp Chaat Masala (for sprinkling)
Instructions
- Prepare Brinjal: Slice brinjal, sprinkle salt, and rest for 10 mins. Pat dry.
- Make Batter: Mix besan, rice flour, spices, baking soda, and salt. Add ginger-garlic paste and water to make a thick batter. Rest for 5-10 mins.
- First Frying: Heat oil, dip brinjal slices in batter, and fry on medium heat until light golden. Drain on a paper towel.
- Second Frying: Increase oil temperature and refry the pakoras until deep golden and crispy.
- Final Touch: Sprinkle chaat masala and serve hot with chutney or ketchup. Enjoy crispy double-fried baingan pakoras with tea.
Step-by-Step Recipe
Step 1: Prepare the Brinjal Slices
1. Wash the brinjal (eggplant) thoroughly and pat it dry.
2. Slice it into thin, even rounds (about ¼ inch thickness).
3. Sprinkle a little salt over the slices and let them rest for 5–10 minutes. This helps release excess moisture and prevents the pakoras from turning soggy.
4. Pat them dry with a paper towel before coating with batter.
Step 2: Prepare the Batter
5. In a mixing bowl, add 1 cup besan/gram flour, 2 tbsp rice flour, ½ tsp red chili powder, ¼ tsp turmeric powder, ½ tsp coriander powder, ¼ tsp carom seeds/ajwain (optional), ½ tsp garam masala, ¼ tsp baking soda, salt (as per taste).
6. Add ginger-garlic paste and mix well.
7. Gradually add water, whisking continuously, until you get a thick, smooth batter (not too runny). It should coat the back of a spoon without dripping off completely.
8. Let the batter rest for 5–10 minutes to enhance the flavors.
Step 3: First Frying
9. Heat enough oil in a deep pan or kadhai over medium heat.
10. Dip each brinjal/baingan slice into the prepared batter, ensuring an even coating.
11. Carefully drop the coated slices into the hot oil, a few at a time. Do not overcrowd the pan.
12. Fry on medium flame for 2–3 minutes until they turn light golden but not fully crispy.
13. Remove them using a slotted spoon and drain on a plate lined with a paper towel.
Step 4: Second Frying (Double-Fry for Extra Crunch)
14. Increase the heat to high and let the oil get hotter.
15. Once the oil is hot, refry the half-fried pakoras in small batches.
16. Fry for 1–2 minutes until they turn deep golden and crispy.
17. Remove and drain again on a fresh paper towel.
Step 5: Final Touch and Serving
18. Sprinkle chaat masala over the hot pakoras for extra flavor.
19. Serve immediately with green chutney, tomato ketchup, or garlic chutney.
20. Enjoy crispy, double-fried Baingan Pakodas with hot tea or coffee.
Tips for Perfect Baingan Pakoda Recipe
1. Use chilled water to make the batter for a crispier texture.
2. Do not overcrowd the oil while frying; fry in small batches.
3. Double-frying ensures extra crunch and keeps them crispy for longer.
4. Adding rice flour to the batter enhances crispiness.
5. Serve hot for the best taste and crunch.
You can also try my other Recipe Categories,
Pakora Recipes
Breakfast Recipes
Quick Recipes
Salad Recipes
Chutney Recipes
Recipe Conclusion
Brinjal Pakora is a crispy, flavorful snack perfect for tea time. The double-fry method ensures extra crunch, while a blend of besan, rice flour, and spices enhances the taste. Serve hot with chutney or ketchup for a delicious treat, ideal for monsoon evenings or cozy gatherings.