Baingan Ke Pakode Recipe
Other Name – Aubergine Fritters
You can call them Aubergine Fritters, Beignets d’aubergines, Baingan Ke Pakode or something else… This dish is an excellent example of how food unites people of different cultures without taking away their individuality, whether it’s the elegance of subtle flavors, or the royalty of complex flavors.
INGREDIENTS:
1. Brinjal – 1 pc (approx. 300-350 gms weight of this brinjal)
2. Salt – half tea spoon
3. Red Chili Powder – 1/4 or half tea spoon as per tolerance.
4. Coriander Powder – 1 tea spoon
5. Turmeric – 1/4 teaspoon
6. Chaat Masala – to be sprinkle on fritters
7. Mustard Oil – 500-750 ml (for frying). as per the size of kadahi/pan
BATTER:
1. Gram flour (Besan) – 1 cup
2. Salt – half tea spoon
3. Degi Chili Powder – 1/4 teaspoon
4. Turmeric Powder – 1/4 tea spoon
5. Coriander Powder – 1/2 tea spoon
6. Carom Seeds – 1/4 tea spoon
7. Baking powder – 1/4 tea spoon
8. Water – 1/2 cup
NOTE:
If the batter is too thick, it will reduce the crispness and take more time to cook. Adding baking powder in the batter and frying in mustard oil both help in increasing crispness of the fritters.
PREPARATION METHOD:
- Slit all the four sides of brinjal without touching the core, or seeds.
- Keep the cut side down and cut thin slices.
- Sprinkle salt, turmeric, red chili and coriander powder on brinjal slices, gently rub with hands, and let it rest for 5-10 minutes.
- For Batter, mix all dry ingredients with water and mix it well to form a thin (but not runny) batter.
- Heat oil (preferably, mustard oil) in a frying pan/kadahi on high flame till the smoke comes out of mustard oil.
- Reduce the flame and keep it between low to medium. When the temperature is down, start frying each slice by dipping in batter until half done.
- Take a slice, dip in batter and lift with fingers to drop excess batter, fry for a minute and take it out on a plate.
- Repeat this to other slices also, as per the space in oil. (It should not be over crowded or touch each other.)
- You might have to fry in 4-5 batches to cook all the slices When all the slices are half done, turn the flame to medium high. (Between medium and high)
- Now fry all the half done pieces until golden in colour and crisp in texture. (Again fry in 4-5 batches, otherwise too much fritters at a time will lower the temperature and it will absorb excess oil; results in oily fritters.)
- Keep fritters on separate plate with a paper on it, to get rid of excess oil.
- Sprinkle Chaat Masala immediately on the fritters as you take them out of oil; Masala sticks easily on fritters due to hot oil on their surface.
- Enjoy Baingan Pakode with tea or coffee, as per your liking.
Want to Try Roop Mahal Basmati Rice ? Click here
Learn More Interesting Recipes – Click for Interesting Recipes
