Photo: Satdeep Gill · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Snack

Eggplant Pakora

Traditional 20. Eggplant Pakora recipe

🧺 Ingredients

• 300g eggplant (vazhakkai), cut into rounds
• ¾ cup gram flour (besan, 90g)
• 3 tbsp rice flour (30g)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 2-3 green chillies, finely chopped
• 1 tbsp ginger, minced
• ½ tsp salt
• 1 tbsp oil (15ml)
• 5-6 tbsp water (90ml)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Eggplant Pakora

1. Prepare eggplant (5 mins, room temperature): Cut 300g eggplant into ¼-inch/0.6cm thick rounds. Do not soak in water—salt the rounds lightly, let sit 2 minutes to reduce moisture, then pat dry.
2. Make batter (3 mins, room temperature): Mix 90g gram flour, 30g rice flour, ½ tsp chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, ¼ tsp asafoetida, 2-3 green chillies, 1 tbsp ginger, ½ tsp salt. Add 15ml oil and 90ml water gradually until thick coating consistency.
3. Coat eggplant (2 mins, room temperature): Coat each eggplant round in batter, ensuring both sides are covered.
4. Heat oil (5 mins, high heat): Heat 2 cups oil to 330°F/165°C.
5. Fry (10 mins, medium heat): Place coated eggplant rounds into hot oil—do not overcrowd (4-5 at a time). Fry 5-6 minutes until deep golden and crispy on all sides. Eggplant should be soft inside, crispy outside.
6. Drain and serve (2 mins): Transfer to paper towels. Serve hot with tamarind chutney.

Track the macros of Eggplant Pakora and 100s of Indian dishes with Nutri Macro India.