Hello friends! How are you all? I wish you all a happy and prosperous life. I haven't shared any cooking posts in a long time, but today I felt like sharing a new recipe with you.
Today, I’m going to share a delicious recipe for eggplant pakoras (fritters). This morning, my mother visited our neighbor's garden and spotted some fresh, tender eggplants. She brought them home, and Mom asked me to make some pakoras with them. So, I rolled up my sleeves and got to work. I’ve made eggplant pakoras many times before, but I’ve never shared the recipe with you. There’s actually a funny story behind this recipe: during Ramadan, my father used to buy these eggplant pakoras from the market occasionally. However, the first time I tried making them myself, they turned out terribly 😆. I completely failed at frying them properly 😥. But now, I can make them quite well. So, without further ado, let’s get started on today's recipe! 😊
Ingredients 📃
● 2 eggplants
● 1 teaspoon ground spice paste
● 1 cup gram flour (besan)
● 1/2 cup cornflour
● 1/2 teaspoon baking powder
● 1 teaspoon turmeric powder
● 1½ teaspoons chili powder
● 1½ teaspoons salt
Cooking Method 👩🍳
The cooking process isn't just about handling the spatula; it also involves proper preparation beforehand—such as chopping vegetables, washing them thoroughly, and maintaining hygiene.
To make the pakoras, first, wash the eggplants thoroughly in water and slice them thinly. If the slices are too thick, the eggplant inside might not cook through properly while making the pakoras. Once you finish slicing, spread the eggplant slices out a bit.
Take some gram flour in a bowl. Add cornflour, baking powder, salt, ground spices, turmeric powder, and chili powder to it. Then, mix everything well using a spoon. After mixing, the gram flour will look just like a desert! 😆😆
Next, add water to that "desert"—I mean, the gram flour mixture. 😁😁 Gradually mix in the water to create a smooth, thin batter. Be careful not to add too much water at once; using too much will make the batter too runny.
You can easily check the consistency of your batter using a spoon to see how perfect it is!
Dip your sliced eggplant pieces into the batter. Let the slices "swim" in the mixture for a moment—make sure they are thoroughly coated. 😄
Now, heat some oil in a pan on the stove. Place the batter-coated eggplant slices into the oil and fry them well.
Follow the same process to fry the remaining slices, removing them from the heat once they turn a light reddish-brown color.
Finally, arrange the pakoras neatly on a plate and serve with tomato sauce. This is a perfect recipe for an afternoon snack, featuring the crispy texture of the gram flour and cornflour coating paired with the soft eggplant inside. Enjoy these hot eggplant pakoras with tea and your family on a lovely October afternoon.
I would be delighted if you tried making this recipe at home. I hope you enjoy it! You can prepare this very easily and in a short amount of time. Stay connected with me for new recipes and share your valuable feedback. See you in the next cooking post. Wishing everyone good health.