Brinjal Pakoda | Brinjal Bajji
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4.8
15 reviews
Excellent
Brinjal Pakoda | Brinjal Bajji
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Brinjal pakoda or brinjal bajji are fried crisp vegan fritters made with eggplant, gram flour (besan), herbs and spices.
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Ingredients
- 5 to 6 brinjal (small sized) - eggplant or aubergine
- 1 cup gram flour (besan)
- ⅔ cup water or add as required
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- 1 pinch baking soda - optional
- salt as required
- oil for deep frying, as required
Instructions
Making batter
- In a mixing bowl take the dry ingredients - gram flour, turmeric powder, red chili powder, coriander powder, cumin powder and a generous pinch of asafoetida (hing). Also add baking soda and salt as required.
- Add ⅔ cup of water or as required.
- Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.
Frying
- Rinse and slice the brinjals thinly.
- Dip the brinjal slices in the batter evenly.
- In a kadai or pan heat the oil. You can use any neutral oil with a high smoking point like sunflower oil or peanut oil. Once the oil becomes medium hot, gently place them in the medium hot oil for frying.
- Turn over when one side is cooked partly.
- After a minute or so, flip again and fry the pakora till crisp and evenly golden.
- With a slotted spoon remove the pakora and drain as much oil as possible.
- Place the pakora on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.
- Serve the brinjal pakora hot or warm with coriander chutney or tamarind chutney or tomato ketchup. Sometimes we also have them with roti or bread. They can also be stuffed inside bread to make sandwich.
Notes
- asafoetida (hing) or use gluten-free asafoetida.
- Scaling: The recipe can be doubled or tripled.
- Gluten-free version: If you want to make the recipe gluten-free then skip adding asafoetida (hing) or use gluten-free asafoetida.
- Bitter brinjals: Sometimes some brinjals can have some bitter taste. Soaking the sliced eggplants in salted water for 15 to 20 minutes helps to remove the bitterness from them.
- Frying temperature: Fry the pakora in medium-hot oil or on medium to medium-high heat.
- Oily pakora: If the oil is not hot, the pakora will absorb oil and become soggy. A thin batter will also make the pakora absorb plenty of oil.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
63g
(21%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
520mg
(22%)
Potassium
2007mg
(57%)
Fiber
26g
(104%)
Sugar
30g
(60%)
Vitamin A
225IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
1mg
Vitamin C
17mg
(19%)
Vitamin E
6mg
Vitamin K
27µg
Calcium
70mg
(7%)
Vitamin B9 (Folate)
168µg
Iron
10mg
(56%)
Magnesium
107mg
Phosphorus
183mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 520mg | 22% |
| Potassium | 2007mg | 43% |
| Fiber | 26g | 104% |
| Sugar | 30g | 60% |
| Vitamin A | 225IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 6mg | |
| Vitamin K | 27µg | |
| Calcium | 70mg | 7% |
| Vitamin B9 (Folate) | 168µg | |
| Iron | 10mg | 56% |
| Magnesium | 107mg | 27% |
| Phosphorus | 183mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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