Jharkhandi Eggplant Fritters (jharkhandi Baingan Pakora)

Jharkhandi Eggplant Fritters, also known as Jharkhandi Baingan Pakora, are a popular snack in Jharkhandi cuisine. These crispy and flavorful fritters are made with eggplant slices coated in a spiced gram flour batter and then deep-fried to perfection.

Jharkhandi Eggplant Fritters (jharkhandi Baingan Pakora)

Ingredients

  • 1 large eggplant, sliced into rounds
  • 1 cup gram flour (besan)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

Instructions

  1. In a bowl, mix gram flour, red chili powder, turmeric powder, garam masala, cumin seeds, and salt.
  2. Add water gradually to make a smooth batter with a coating consistency.
  3. Heat oil in a deep pan over medium heat.
  4. Dip each eggplant slice into the batter, ensuring it is evenly coated.
  5. Carefully place the coated eggplant slices into the hot oil and fry until golden brown and crispy.
  6. Remove the fritters from the oil and place them on a paper towel to drain excess oil.
  7. Serve hot with chutney or ketchup.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Deep pan Mixing bowl Slotted spoon Paper towels

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Jharkhandi Eggplant Fritters with mint chutney and a hot cup of tea for a delightful snack.

Tips & tricks

Make sure the oil is hot enough before frying the fritters to ensure they turn out crispy and not oily.

Cost

$5