Baingan Pakoda ( Eggplant fritter)

Name: How to Make Baingan Pakoda ( Eggplant fritter) | Easy & Delicious Baingan Pakoda ( Eggplant fritter) Recipe
Total time: 10 min
Yield: 3
Cuisine: bengali

#GF26 Baingan pakoda is prepared with thin sliced Baingan dipped in gram flour batter and fried till golden brown.

prep time 10 Mins

cook time 20 Mins

chef Banalata Choudhury

Step 1

First cut the eggplant in rectangular about 7cm X 5cm and about 5mm thick. Sprinkle a pinch of salt and turmeric on top of the eggplant pieces. Coat every piece with turmeric, and this prevents oxidised the eggplant.

Step 2

In a mixing bowl put Gram flour, salt and all the spices. Mix everything.

Step 3

Add ginger-garlic paste and slowly add water to make a smooth batter.

Step 4

Beat the batter energetically for a few seconds, this helps to inflate the batter when we fry the eggplant.

Calories 250 Kcal

Total Fat 12 g

Carbs 30 g

Protein 5 g

ESSENTIAL ITEMS

2 medium eggplants

200 gm besan (gram flour)

1 tsp baking powder

1.5 tsp ginger-garlic paste

as per taste salt

250 ml water (approximately)

as required oil for frying

1 tsp spices: cumin powder

1 tsp tsp turmeric powder

1 tsp tsp red chilli powder

Recipe by:

Banalata Choudhury

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