AUBERGINE PAKORAS

Course: Salty Snacks

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Serves: 4 to 6 

Ingredients:

• 1 large aubergine, cut into thin round pieces (not too thin)and kept in water until used
• 100 g besan (gram flour)
• 1” ginger grated
• ½ tsp rock salt (or as required)
• ⅛ tsp turmeric powder
• ¼ tsp red flakes chili (optional)
• 1 green chili (optional) crushed finely
• 1 tbsp dry methi
• ¼ tsp ajwain seeds (carom seeds)
• ½  tsp of baking powder. This makes pakoras crisp. (optional)
• 150 ml water (can vary depending on the consistency required)
• Oil for frying as required – use any neutral flavored oil with a high smoking point to deep fry such as sunflower oi

Making Batter:

1. Take out the aubergine pieces from the water and keep in a bowl. Add a little salt and pinch of chili powder and keep aside.
2. Take another medium size bowl, add gram flour, ginger, salt, turmeric powder, red and green chili, methi, ajwain seeds and baking powder and mix these nicely.
3. Add water slowly little by little and make into a medium consistency. This should neither be too thick nor too thin.
4. Taste the batter and add more salt if required.

Deep fry:

1. Take a deep kadai or pan and keep on medium heat. The quantity of the oil should be enough so that aubergine pieces are immersed completely.
2. While the oil heats, drain all the water from the aubergine pieces completely.
3. Drop a little portion of the battle to the oil to see if the oil is hot enough. If the batter rises immediately without browning, it is the right temperature.
4. Dip each slice of aubergine pieces in batter and coat these completely and start adding gently sliding these to the oil. The quantities of these pieces added at one time will depend on the size of the kadai and quantity of the oil. Do not stir for a few seconds, then stir in between so that these do not stick together.
5. When one side of pakora firms up, looks cooked and is light brown, turn over gently and fry the other side.
6. Turn over a couple of times and fry these until crisp and golden.
7. Once done, then remove them with a slotted spoon draining as much oil as possible in the pan.
8. Place these on kitchen paper or in a steel colander.
9. Repeat making next batch as above. Ensure the oil is not too hot at any time. Heat can be reduced a little anytime to keep the oil at the right temperature.
10. Serve these with any green or imli chutney and a cup of tea or coffee and enjoy.

Special note:

• Pakoras make for an excellent evening tea time snack. These are served with green, yogurt or Imli chutney