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