Ingredients Jump to Instructions ↓

  1. 1 Medium-size eggplant - washed but not

  2. Peeled

  3. 12 pieces 1 tablespoon 15ml Salt

  4. 1 cup 62g / 2 1/5oz Besan - (chick-pea flour)

  5. 1/4 cup 40g / 1.4oz Rice flour

  6. 1 teaspoon 5ml Ground cumin

  7. 1/4 teaspoon 1 1/3ml Ground hot red pepper

  8. 3/4 cup 177ml Cold water

  9. Vegetable oil for deep frying

Instructions Jump to Ingredients ↑

  1. Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to coat them evenly. Set aside for at least 30 minutes.

  2. Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.

  3. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350* on a deep-frying thermometer.

  4. Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as possible. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain.

  5. Baingan pakoras are traditionally served as a snack or as part of a meal.


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