Baigan (egg plant) pakoda (fritters)

Ingredients:

  • Baigan: 2-3 no.
  • Garlic paste: ½ teaspoon
  • Salt: half teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Water: ½ cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take baigan, peel off and slice into thin layer. Keep aside.
  2. Take a bowl. Put Besan, salt, Ajawine, garlic paste and Meetha soda in it.
  3. Make a smooth batter with the help of water.

Method:

  1. Take kadhai (fry pan), heat oil in it.Let oil to smoke.
  2.  Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip a slice of baigan into batter. (Either direct by hand or spoon)
  4. Deep fry all slices, when they start to come up slowly turn over.
  5.  Fry till it becomes golden brown on both sides.
  6. Remove the pakoda from oil, sprinkle chat masala over it.
  7. Serve hot with tomato sauce and green chutney.
    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

    Baigan (egg plant) ke pakoda (fitters)

CC BY-NC-SA 4.0 Baigan (egg plant) pakoda (fritters) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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