Recipe

Makes: 15-18 pakoras (depending on the size of eggplant slices)

Serving Size: 4-5 pakoras per person

Total Servings: 3-4 people

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients 

• 1 medium Eggplant ( Baigan) , cut into 1/4-inch slices 

• 1 cup Chickpea flour (Besan) 

• 2 tbsp Rice flour ( For extra crispiness) 

• 1/4 tsp Turmeric powder (optional) 

• 1/2 tsp Red Chili Powder (add or reduce according to your taste) 

• A pinch of Asafetida (Heeng) 

• 1/2 tsp Carom seeds (Ajwaiin) 

• Salt to taste 

• A pinch of baking soda (optional- to add extra crispiness) 

• Water - as needed to make batter 

• Oil - for frying 

• Chaat masala- to sprinkle on top 

Equipment Needed 

• Mixing bowl 

• Deep frying pan or wok 

• Slotted spoon 

• Paper towels (for draining excess oil) 

   Instructions 

Prepare the Batter 

• In a mixing bowl, combine besan, rice flour, turmeric, red chili powder, asafoetida, carom seeds, and salt. 

•  Gradually add water to create a thick, smooth batter without lumps. 

 Dip and Fry 

•  Heat oil in a deep pan over medium heat. 

• Dip each eggplant slice into the batter, coating it fully. 

• Carefully drop the coated slices into the hot oil, frying in batches 

•  Fry until golden brown and crisp, then drain on paper towels. 

Serve 

• Sprinkle some chaat masala on top when they are warm so it can absorbed nicely and enhance the flavor 

• Enjoy warm with chutneys or ketchup for a classic touch. 

Tips 

• Extra Crispiness-  Add a pinch of baking soda to the batter for a lighter, crispier texture. 

• Avoid Sogginess- Slice the eggplant just before dipping to prevent excess moisture in the batter. 

• Serving Suggestion- Pair with mint chutney, tomato ketchup or tangy tamarind sauce.