Brinjal Pakoda recipe

Brinjal Pakoda recipe

Brinjal Pakoda recipe


  • Brinjal Pakoda recipeMeasuring cup used, 1 cup = 250 ml
  • Baingan or brinjals : 5 to 6 small
  • Besan or gram flour : 1 cup
  • Water : ⅔ cup or add as required
  • asafoetida/hing : A pinch
  • turmeric powder or haldi : ¼ tsp
  • red chili powder or lal mirch powder : ¼ tsp
  • coriander powder or dhania powder : ½ tsp
  • cumin powder or jeera powder : ½ tsp
  • baking soda : pinch
  • salt to taste
  • oil for deep frying


  1. In a mixing bowl take dry ingredients i.e, besan or gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, a generous pinch of hing and also add salt.
  2. Add ⅔ cup of water or as required.
  3. Whisk to smooth batter without chunks. Add water as required to make the medium consistency batter.
  4. Rinse and cut brinjals into thin slices.
  5. Dip the brinjals slices in the batter evenly.
  6. Softly place them in medium hot oil for frying.
  7. Turn over when 1 side is cooked partly.
  8. After a minute or so, turn over again and fry the brinjals pakoras till crisp and turns to evenly golden.
  9. With the slotted spoon remove the pakodas and drain as much oil as possible.
  10. Place the pakodas on the paper kitchen towel to remove an excess oil. Fry the pakodas in batches this way.
  11. Serve the brinjal pakodas hot or warm with the coriander chutney or tomato ketchup or tamarind chutney.

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