Brinjal pakoda is an easy and tasty snack of fried crisp brinjal bajji or fritters made with gram flour (besan), brinjals, herbs and spices.
Pakoras are basically fritters made primarily with gram flour, spices and any vegetables. In Indian cuisine, you will find fritters made from a variety of vegetables like potato, spinach, onion, capsicum, spring onions, cauliflower, fenugreek etc. This is one such delicious variation of fritters made with small eggplants.
These pakoras have a lovely soft and mildly sweet taste from the inside and the outside texture is crisp.
Sometimes some eggplants can be bitter. So it is a good practice to soak the eggplant in salted water for 15 to 20 minutes before making any recipe. Then drain all the water, pat dry and use them in the recipe.
I suggest using a small variety to medium-size variety of brinjal. If you use larger size brinjal then chop them in bite size slices.
There are occasions when I make pakoras. For the last few days, we had sudden unseasonal rains and I did make pakoras in the dull cold weather. Rains and pakoras are a never-fail combination. Not to forget the masala chai that is served with the pakoras.
Serve the brinjal bajji hot or warm with mint coriander chutney or tamarind chutney or tomato ketchup.
You can also have them with roti or bread. Sometimes I just use some leftover vegetables like brinjal, cauliflower, capsicum, spinach and make a pakora platter. Then we serve them with roti for lunch or dinner.
You can also wrap them in a roti and add some green chutney and guacamole and make a pakora wrap. This way also they taste equally delicious. You can even stuff them inside the sandwiches or the burgers.
How to make baingan pakora or brinjal pakoda
1. In a mixing bowl take the dry ingredients – 1 cup besan/gram flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, a generous pinch of asafoetida (hing) and salt as required.
2. Add ⅔ cup water or as required.
3. Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.
4. Rinse and slice the baingan/brinjals into thin slices. I used small baingans. You can also use medium-sized brinjals. If you are using larger size brinjal then chop them in bite size slices.
5. Dip the baingan slices in the batter evenly.
Frying brinjal bajji
6. In a kadai or pan heat oil. When the oil becomes medium hot then gently place them in medium hot oil for frying. You can use sunflower oil or peanut oil or any neutral oil with a high smoking temperature.
7. Turn over when one side is cooked partly.
8. After a minute or so, flip again and fry them till crisp and evenly golden.
9. With a slotted spoon remove the pakoda and drain as much oil as possible.
10. Place them on a paper kitchen towel to remove excess oil. Fry the pakora in batches this way.
11. Serve the brinjal pakoda hot or warm with tamarind chutney or mint chutney or tomato sauce. I also love to have a cup of hot ginger tea whenever I make fritters of any type.
If you are looking for more Pakora recipes then do check:
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Baingan pakoda are fried crisp fritters made with eggplant, gram flour (besan), herbs and spices.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Diet: Vegan, Vegetarian
Difficulty Level: Easy
Servings 2 to 3
Making brinjal pakoda batter
In a mixing bowl take the dry ingredients – 1 cup besan/gram flour, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder and a generous pinch of asafoetida. Also add salt.
Add 2/3 cup water or as required.
Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.
Frying brinjal pakoda
Rinse and slice the baingan (brinjals) thinly.
Dip the baingan slices in the batter evenly.
In a kadai or pan heat the oil. You can use any neutral oil with a high smoking point like sunflower oil or peanut oil. Once them oil becomes medium hot then gently place them in the medium hot oil for frying.
Turn over when one side is cooked partly.
After a minute or so, flip again and fry the pakora till crisp and evenly golden.
With a slotted spoon remove the pakora and drain as much oil as possible.
Place the pakora on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.
Serve the brinjal pakoda hot or warm with coriander chutney or tamarind chutney or tomato ketchup. Sometimes we also have them with roti or bread. They can also stuffed inside bread or sandwiches.
- The recipe can be doubled or tripled.
- If you want to make it gluten-free then skip adding asafoetida.
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This recipe post from the archives (March 2015) has been republished and updated on 19 December 2020.