Eggplant Pakora Recipe – Crispy Indian Besan Snack

Last Updated on 4 months by Neha Deshmukh

Eggplant Pakora Recipe – Crispy Indian Besan Snack

Hey everyone! There’s just something so comforting about a hot, crispy pakora, especially when the monsoon rains are drumming on the roof. Today, I’m sharing my go-to recipe for Eggplant Pakora – a classic Indian snack that’s unbelievably easy to make and utterly addictive. I first made these with my grandmother, and the smell instantly takes me back to her kitchen!

Why You’ll Love This Recipe

This Eggplant Pakora recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s simple – even if you’re new to Indian cooking, you’ll nail this. And most importantly, it’s delicious – perfectly crispy on the outside, tender on the inside, and bursting with flavour. Seriously, these disappear fast!

Ingredients

Here’s what you’ll need to make these delightful pakoras:

• 5-6 small brinjals (eggplant)
• 1 cup gram flour (besan) – about 120g
• ½ – ¾ cup water – about 120-180ml (you might need a little more or less)
• 1 pinch asafoetida (hing) – about ¼ teaspoon
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 pinch baking soda
• Salt as required
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Gram Flour): This is the star of the show! Besan gives pakoras their signature crispy texture. Make sure yours is fresh for the best results.
• Asafoetida (Hing): Don’t skip this! It adds a lovely savoury depth. A little goes a long way, trust me. If you’re not familiar, it has a pungent smell in the jar, but mellows beautifully when cooked.
• Spice Levels: Traditionally, pakoras can range from mild to fiery. My family loves a good kick, so I usually add a full teaspoon of chili powder. Feel free to adjust this to your liking – start with less and add more as you go. In some regions, they even add a touch of garam masala for extra warmth!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and thinly slice the brinjals. For larger eggplants, cut them into bite-sized rounds or wedges. You want them about ¼ inch thick.
2. In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, baking soda, and salt.
3. Gradually add water while whisking, until you get a smooth, lump-free batter of medium consistency. It shouldn’t be too thick or too runny – think coating consistency.
4. Now, dip each brinjal slice into the batter, making sure it’s evenly coated. Don’t overcrowd the bowl; work in batches.
5. Heat oil in a kadai or deep frying pan over medium heat (around 180-190°C). To test if the oil is ready, drop a tiny bit of batter into it – it should sizzle and rise to the surface.
6. Gently place the coated brinjal slices into the hot oil, being careful not to overcrowd the pan.
7. Fry until golden brown and crispy, flipping occasionally for even cooking. This usually takes about 3-4 minutes per batch.
8. Remove the pakoras with a slotted spoon and drain on a paper towel to remove any excess oil.

Expert Tips

• Don’t skip the baking soda: It helps create a light and airy texture.
• Hot oil is key: If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Work in batches: Overcrowding the pan will lower the oil temperature and result in soggy pakoras.
• Salt the eggplant: Lightly salting the sliced eggplant and letting it sit for 10-15 minutes before dipping in the batter helps draw out some moisture, resulting in crispier pakoras.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida doesn’t contain any hidden ingredients.
• Gluten-Free Notes: Gram flour is naturally gluten-free, so these are a great option for those avoiding gluten.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra fiery kick!
• Monsoon/Rainy Day Snack Adaptation: My family always makes a big batch of these during the monsoon. It’s a tradition! We also love adding finely chopped green chilies to the batter for extra warmth.

Serving Suggestions

These are best enjoyed hot and fresh! I love serving Eggplant Pakora with:

• Your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup.
• A steaming cup of masala chai.
• A side of sliced onions and lemon wedges.

Storage Instructions

While these are best eaten immediately, you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

• What type of eggplant works best for pakoras? Smaller, slender eggplants tend to have fewer seeds and a more delicate flavour. But honestly, any eggplant will work!
• Can I make the batter ahead of time? Yes, you can! Just add a tablespoon of water before using, as it might thicken slightly.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What chutneys pair well with eggplant pakoras? Mint-coriander chutney is a classic pairing, but tamarind chutney and even a spicy garlic chutney work beautifully.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy making these delicious Eggplant Pakoras! Let me know in the comments how they turn out for you. Happy cooking!