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Baingan Pakoray

Name: Baingan Pakoray
Prep time: 600 s
Cook time: 600 s
Total time: 1320 s
Yield: 6
Ingredients: 1 Unit Eggplant raw; 3/4 teaspoon Salt table; 3/4 teaspoon Spices chili powder; 3/4 teaspoon Spices chili powder; 1/2 teaspoon Spices fennel seed; 1/4 teaspoon Spices turmeric ground; 3/4 teaspoon Spices fenugreek seed; 1 teaspoon Spices coriander seed; 1/2 teaspoon Spices pepper black; 1 1/2 cup Chickpea flour (besan); 200 grams Oil palm

22'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Treenut-Free

Soy-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Eggplant, raw

1 Unit Eggplant, raw

Salt, table

3/4 teaspoon Salt, table

Spices, chili powder

3/4 teaspoon Spices, chili powder

Spices, chili powder

3/4 teaspoon Spices, chili powder

Spices, fennel seed

1/2 teaspoon Spices, fennel seed

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, fenugreek seed

3/4 teaspoon Spices, fenugreek seed

Spices, coriander seed

1 teaspoon Spices, coriander seed

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Chickpea flour (besan)

1 1/2 cup Chickpea flour (besan)

Oil, palm

200 grams Oil, palm

Baingan Pakoray

Nutri value

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Instructions

4 Steps

22'

Total

10'

Preparation

10'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Take a deep frying pan and heat enough oil to deep fry.
2. Coarsely grind coriander seeds, anar dana, black pepper seeds and fenugreek seeds together.

Check

2 of 4

Step 2

3. Strain gram flour in a bowl and add all spices in it.
4. Mix everything together and then add water to make a batter. The batter should not be too runny and it should easily coat on baingan.
5. Cut the banigan into medium thickness. You can even peel the baingan if you want too.

Check

3 of 4

10'

Step 3

6. Add the slices of baingan into the batter and evenly coat the slices from every side.
7. One by put the slices in hot oil and fry them till golden brown from out side.
8. Take out on paper towel to remove excess oil
9. Fry all the pakodas in batches similarly.

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