December 09, 2013

Eggplant Pakodi

Big round eggplant - 1
Besan - 150 gms
Turmeric - 1 tsp
Salt - 1 1/2 tsp
Sugar - 1 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Asafoetida -  a pinch
Oil for frying


  • Cut the eggplant into thin slices and smear them with little turmeric and salt so the taste of eggplant remains.
  • Make the batter with besan and other ingredients by adding sufficient water to make medium thick consistency.
  • Dip the eggplant pieces in the batter and deep fry them in hot oil till golden brown.
  • Serve hot.
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