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.