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Eggplant Pakora With Mint Chutney

Updated on July 31, 2015

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Eggplant or Baingan also called Brinjal is a widely available vegetable which is used in a variety of dishes. In Eastern countries like Pakistan and India, Pakoras are a common street food which is very easy to make at home as well. Different vegetables can be used to make pakoras. In this recipe I used eggplant in my pakoras to give a bit of variety.

Vegetable Pakoras are a favorite tea time snack in Pakistan and India. Sometimes pakoras are even eaten with naan and chutney as a meal. For more variety of pakora recipes check out my other hubs

Crispy eggplant pakoras with mint chutney
Crispy eggplant pakoras with mint chutney

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 4

Eggplant Pakora Ingredients

  • 1 cup Gram flour(Besan), aka Chickpea flour
  • 1 Eggplant, Thinly sliced
  • 2tsp Salt
  • 1 tsp Red chilli Powder
  • 1/4 tsp Carom seeds, optional
  • 1/4 tsp chaat masala, optional
  • 1 tsp lemon juice, optional
  • 2-3 cup cooking oil, for frying
Make thin or thick slices as per choice
Make thin or thick slices as per choice | Source
Make a smooth gram flour batter.
Make a smooth gram flour batter. | Source

Eggplant Pakora Recipe

  1. Wash eggplant and pat dry and cut into thin slices. Do not remove the skin.
  2. In a bowl mix chickpea flour ,salt,pepper and carom seeds. Add 1 cup of water and lemon juice. Make a smooth better with spoon or whisk. Gram flour has the tendency of making lumps. Sifting and using whisk can help.
  3. Heat oil in a wok or deep pan. The oil has to reach the right temperature;to check this drop a little batter in the wok if it sits in the bottom the oil is not hot enough. If the drop of batter floats up making bubbles it is the right temperature to fry pakoras.(See the pictures)
  4. Turn the flame to medium. Coat slices of eggplant one by one with batter and slowly drop them in oil.
  5. cook for 2 minutes on each side or until the eggplant pakoras are light brown and crispy. Take out pakoras with a slotted spoon and place them on a platter covered with towel paper to absorb excess oil.
Coat slices of eggplant in batter
Coat slices of eggplant in batter | Source
Fry until light brown
Fry until light brown | Source

Ingredients for Chutney

  1. 1 cup plain yoghurt.
  2. 1/2 cup Mint leaves
  3. 1 tsp Salt
  4. 1/2 tsp red chilli powder

How To Make Mint Chutney

  • Grind all the ingredients except yoghurt in a food processor like the one shown below.( a little water can be used).
  • Pour out the mixture in a bowl and add plain yoghurt.
  • Mix Yoghurt and beat with a whisk. Adding yoghurt while grinding the other ingredients makes yoghurt runny which we do not want.
  • Pour out the chutney in a bowl to serve with eggplant pakora.

No time to make chutney or find it a hassle. Check out the ready to serve chutney on Amazon.

Comments

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    • Ayeshafarid profile imageAUTHOR

      Ash 

      3 years ago from USA

      Thanks Noor

    • profile image

      Noor bakhtiar 

      3 years ago

      The recepie is enormous. I like it very much

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