Today’s post features a pakora or as I call it a Baingan Bajjis. Because as I have explained in my other post on Bread Pakoras, any vegetable dipped in a batter and deep fried, we call it as Bajjis. However the north cuisines refer to this as baingan pakora and I have no issues with that as well.
I adapted this from here and I was happy that I could finally share it on here. There is that other version of Brinjal Pakora that’s quite famous in Bengal, and has been on my to do list for a while. Maybe one of these days I should seriously look it up and make it soon.
Brinjal , medium sized – 4 nos
Red chilli powder – 1 tsp
Salt to taste
For the batter
Green chillies, finely chopped – 2 -3 nos
Coriander leaves, minced handful
Gram flour/Besan – 1 cup
Rice flour – 1 tbsp
Curds / Yoghurt – – 1/4 cup
Ajwain 1 tsp
Hing / Asafoetida a pinch
Turmeric powder a pinch
Red chilli powder – 1/2 tsp
Chaat masala – 3/4 tsp
Garam masala – 1/2 tsp
Baking soda a pinch
Salt to taste
Oil for frying
How to make the Pakoras
Wash and slice the Brinjals into thin round circles. Change water and drain. Place them in a bowl and sprinkle 1/2 tsp chilli powder and 1/2 tsp salt and set aside.
For the Batter:
Take all the ingredients for batter in a bowl, add 1/4 cup water in it and mix thoroughly to avoid lumps. The batter should be thick in consistency.
Heat oil in a kadai, then simmer to medium when you are ready to fry. Take one brinjal slice at a time, dip it in batter and gently slide into the hot oil. Do not crowd in the pan and allow enough space for you to move it around.
Fry in batches till you are done. Cook till both sides are nice golden in colour.
Using a slotted spatula, drain the pakoras on a kitchen towel.
Serve hot with sauce.
You can do double frying to make the pakodas more crispy. That time make sure your slices are thicker.
I also made Chili bajjis along with this.