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Onion And Eggplant Pakora

carpediem43's picture
These fritters are often served during the rains, however, they are wonderful anytime of the year.
Ingredients
  Besan 3 Tablespoon (Gram Flour)
  Red chili powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Zeera 1⁄2 Teaspoon
  Eggplant 1
For onion pakora
  Onion 1 Medium, chopped
  Coriander 1 Teaspoon
Directions

To make batter, add red chiki powder, zeera and salt to gram flour and mix it. Add some water to it.
A medium thick batter is required for the fritters.
Dip eggplant in the batter and fry then until golden brown from both sides.
Drain excess oil.
Now mix onion and coriander in the batter and fry it in small batches.
Fry until golden brown.
Serve it hot with tamarind chutney or sauce.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Snack
Taste: 
Spicy
Method: 
Deep Fried
Restriction: 
Vegan
Ingredient: 
Vegetable
Servings: 
4
Subtitle: 
Onion and Eggplant Fritters
How about having some South Asian style fritters with a touch of spice to it? In the video, chef is making fritters with two different ingredients. However the batters for both are same and is made with chickpea flour and spices. While she dips eggplant slices in batter and fries them, for the onion she mixes chopped onion and coriander in the batter. Both the Onion and Eggplant Pakora would be very different in taste. Definitely this recipe is ideal to serve on a cold and rainy evening.

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