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  Added: May 22, 2006  •  Visited (1415)  •  Print version Print this recipe (68)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Deep - Fried Eggplant
(Baingan Pakoras)
What You Need:
  • 1 medium-sized eggplant (about 1 pound), washed but not peeled, cut in half lengthwise, and each half sliced crosswise into 12 pieces
  • 1 tablespoon salt
  • 1 cup besan (chick-pea flour)
  • ¼ cup rice flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground hot red pepper
  • ¾ cup cold water
  • Vegetable oil for deep frying

  • How To Cook:
    1. Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to coat them evenly. Set aside for at least 30 minutes. Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.

    2. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350 on a deep-frying thermometer. Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as possible.

    3. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain.

    4. Baingan pakoras are traditionally served as a snack or as part of a meal.

    To Serve: 6 as a vegetable dish or 8 to 12 as a snack
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Grains & Cereals » Flour
    Dish » Appetizers


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