Brinjal pakoda recipe with step by step photos – easy and tasty snack of fried crisp brinjal bajji or fritters made with gram flour (besan).
There are occasions when I make pakoras. For the last few days we had sudden unseasonal rains and I did make pakoras in the dull cold weather. Rains and pakoras are a never fail combination. Not to forget the masala chai that is served with the pakoras.
These baingan pakora were in drafts from a long time and its time I posted this recipe. You can use any variety of brinjal.
Serve the brinjal bajji hot or warm with mint coriander chutney or tamarind chutney or tomato ketchup.
If you are looking for more Pakora recipes then do check:
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- 5 to 6 small baingan (brinjals or eggplant or aubergine)
- 1 cup besan (gram flour)
- ⅔ cup water or add as required
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon cumin powder (jeera powder)
- 1 pinch baking soda
- salt as required
- oil for deep frying
making brinjal pakoda batter
- In a mixing bowl take the dry ingredients - 1 cup besan/gram flour, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder and a generous pinch of asafoetida. Also add salt.
- Add 2/3 cup water or as required.
- Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.
making brinjal pakoda
- Rinse and slice the baingan (brinjals) thinly.
- Dip the baingan slices in the batter evenly.
- Gently place them in medium hot oil for frying.
- Turn over when one side is cooked partly.
- After a minute or so, flip again and fry the baingan pakora till crisp and evenly golden.
- With a slotted spoon remove the pakora and drain as much oil as possible.
- Place the pakora on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.
- Serve the brinjal pakoda hot or warm with coriander chutney or tamarind chutney or tomato ketchup.
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How to make baingan pakora or brinjal pakoda
1. In a mixing bowl take the dry ingredients – 1 cup besan/gram flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, a generous pinch of asafoetida and salt.
2. Add ⅔ cup water or as required.
3. Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.
4. Rinse and slice the baingan/brinjals into thin slices. I used small baingans. You can also use medium sized brinjals.
5. Dip the baingan slices in the batter evenly.
Frying brinjal bajji
6. Gently place them in medium hot oil for frying.
7. Turn over when one side is cooked partly.
8. After a minute or so, flip again and fry the baingan pakora till crisp and evenly golden.
9. With a slotted spoon remove the baingan pakoda and drain as much oil as possible.
10. Place the brinjal pakora on a paper kitchen towel to remove excess oil. Fry the pakora in batches this way.
11. Serve the brinjal pakoda hot or warm with tamarind chutney or pudina chutney or tomato sauce.