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Baingan Pakora | Baingan Bhaja

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Baingan Pakora | Baingan Bhaja

Eggplant Fritters

  • Suitable for vegetarian

Monsoon Special Crispy pakoras made with Eggplant

  • 20 mins
  • Serves 4
  • Easy




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A post shared by Kunal Kapur (@chefkunal)

Baingan Pakora


Gram Flour (बेसन) – 1 cup

Salt (नमक) – to taste

Chilli powder (मिर्ची पाउडर) – 1 tsp

Turmeric (हल्दी)  – ½ tsp 

Kasoori methi powder (कसूरी मेथी) – ½ tsp

Ajwain (अजवाइन) – ¾ tsp 

Water (पानी) – 1 cup 

Brinjal, medium (बैंगन) – 2 nos

Salt (नमक) – a generous pinch 

Chaat Masala (चाट मसाला) – 2 tsp

Chilli Powder (मिर्च पाउडर) – 1 tsp

Oil (तेल) – for deep frying

Chaat Masala (चाट मसाला) – to taste



Wash and slice the eggplant: Wash the eggplant thoroughly and then slice it into thin rounds.

For the batter, in a mixing bowl, add the chickpea flour (besan), salt, red chili powder, turmeric powder, kasoori methi powder, and ajwain. Mix these dry ingredients well. Gradually add water while whisking the mixture to form a smooth batter.

Sprinkle salt, chaat masala, and chilli powder on both sides of the sliced baingan.

Dip each eggplant slice into the batter, making sure it's coated evenly on both sides. Allow any excess batter to drip off.


Carefully place the coated eggplant slices into the hot oil one by one. Fry the pakoras until they are golden brown and crispy. You may need to flip them occasionally for even frying. Remove the fried pakoras and place them on a plate lined with paper towels to absorb excess oil.

Your baingan pakoras are ready to be served! They are best enjoyed hot and crispy. You can serve them with mint chutney, tamarind chutney, or even tomato ketchup.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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