Baingan pakoras, with soft brinjals inside and spicy crust, is a starter which can be prepared instantly. Everyone relish eating these, especially during winters and rainy season.
Add little water at a time and make batter with thick and dense consistency (almost 1/2 cup water is used for making batter). Once all lumps are dissolved, whisk the batter for 4 minutes. With this batter gets puffy and smooth and pakoras get crispy.
Add green coriander, green chilly, ginger paste, coriander powder, salt and red chilly powder in the batter and mix really well.
Now make 1/2 cm round and thin slices from one brinjal and dip them in batter. Heat oil in a wok. When oil is sufficiently hot, coat one brinjal slice nicely with gram flour and place it in oil for frying. Put as many pakoras the wok can accommodate.
Now deep fry them while flipping them over from time to time until they become golden brown in color. Likewise fry all pakoras.
Baingan pakoras are ready. Serve piping hot baingan pakoras with green coriander chutney or tomato sauce and relish eating.
Try using gram flour with thick granules. After preparing the batter, keep it aside for 10 minutes and then use for making pakoras. With this pakoras turn crispy and fluffy.
