5.0 from 3 votes
Eggplant Pakora (Baingan Pakora)
Eggplant/ baingan pakora is a classic fritter in which thin slices of eggplant are dunked in a spiced gram flour batter and fried till golden. Enjoy this vegan and gluten-free snack any time of the day!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 150 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Indian
Ingredients
- 1 eggplant medium, cut into thin slices
- 1/4 teaspoon salt
- 1/4 teaspoon Kashmiri red chili powder
- 1/4 teaspoon chaat masala
- 1/4 teaspoon cumin powder
- oil for frying
For Gram Batter
- 1 cup gram flour (besan)
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon chaat masala
- 1/3 cup water plus more as needed to make the batter
For serving
- 1/2 teaspoon chaat masala optional
- mint cilantro chutney
- tamarind chutney
Instructions
- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
- Wash and dry the eggplant. Cut the eggplant into this slices. Sprinkle the spices just before you are ready to fry the eggplant - salt, Kashmiri red chili powder, chaat masala and cumin powder. Mix well.
- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.Take each eggplant slice and dip in the batter evenly to coat each side. Add carefully in the medium hot oil.
- Fry till the eggplant fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly. Using a slotted spoon, remove the baingan pakoras and transfer to a plate lined with paper towel to drain excess oil.
- Serve the eggplant pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and garnish with cilantro leaves.
Cup of Yum
Notes
- Batter Pro-tip: In case you are in a hurry, and don't have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy.
- Rice flour: Traditionally, the batter is made with only gram flour. However, you can add 1-2 tablespoons of rice flour as this makes the pakoras crunchy while keeping them gluten-free.
- Batter consistency: Make a thick flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won't taste as good.
- Spicing the eggplant: This step is optional, but I find the pakoras are even tastier with the extra spices.
Nutrition Information
Calories
150kcal
(8%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
466mg
(19%)
Potassium
534mg
(15%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
155IU
(3%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 466mg | 19% |
| Potassium | 534mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.