Eggplant fritters/ Brinjal fritters

 Eggplant fritters/ Brinjal fritters 

Baingan pakoda~is a perfect monsoon snack. This delicious deep fried crispy pakoda is prepared using maida cornflour batter mixed with spices then coated with bread crumbs. This delectable North Indian recipe can be relished with any dip and a hot cup of masala chai. The best thing is that it is crispy from outside and soft from inside.

Quick tip -

1. Adjust spices to taste. 

Ingredients -

6-7 small eggplant/ brinjal

As needed salt

For batter -

5 tbsp maida

5 tbsp cornflour

To taste salt

1/2 tsp red chilli powder

1/2 tsp chat masala

A pinch turmeric powder

As needed water

Other ingredients -

As needed bread crumbs

For frying -

As needed oil for frying 

Method -

1. Wash and wipe clean the brinjals.

2. Remove the green leafy part carefully.

3. Remove green leafy part from all the brinjals.

4. Divide brinjal in two parts. Cutting lengthwise from the centre.

5. Now cut each brinjal lengthwise keeping the top intact. 

6. It should be like this after cutting.

7. Cut all the brinjals keeping the top intact.

8. Rub salt on the brinjal. Keep aside for 15 minutes.

9. Water will leech out from the brinjals. (Do not wash them)

10. Squeeze lightly and remove excess water. 

11. Place it on the other plate. 

12. Dab it with tissue paper incase any moisture left it will be absorbed by the tissue paper.

13. For batter -

In a mixing bowl add maida, cornflour, salt, red chilli powder, turmeric powder and chat masala. Mix well.

14. Add water and mix well to a smooth lump free batter.

15. For frying -

Place brinjal gently in the batter. 

16. Dip brinjal in the batter. Make sure each piece of brinjal gets coated well. 

17. Take it out of the batter and place it gently on the bread crumbs. 

18. Coat it with bread crumbs. 

19. Coat both sides properly with bread crumbs.

20. Heat oil in a wok. Place brinjal gently in the hot oil. Deep fry on medium high flame.

21. Fry till both sides are golden and crisp. 

22. Remove it from the oil.

23. Eggplant fritters are ready.

24. Transfer it to a serving plate. 

25. Serve hot with tomato ketchup or mint chutney.

Cook, Click & Post before you have a toast!