Kasuri Methi Baingan Pakoras Recipe

Cooking Directions

• STEP 1.Slice the eggplant into thin rounds and sprinkle salt on both sides. Let it sit for 10 minutes to remove excess moisture.
• STEP 2.In a bowl, mix chickpea flour, rice flour, kasuri methi, red chili powder, turmeric powder, cumin powder, salt, and water to make a thick batter.
• STEP 3.Dip each eggplant slice into the batter, making sure it is well coated.
• STEP 4.Heat oil in a deep pan or kadai. Deep fry the coated eggplant slices until golden and crispy.
• STEP 5.Remove the pakoras from the oil and place them on a paper towel to remove excess oil.
• STEP 6.Serve the Kasuri Methi Baingan Pakoras hot with chutney or ketchup.

Cooking Tips

• Make sure to slice the eggplant thinly for even cooking.
• You can adjust the spice level by adding more or less red chili powder.
• Serve the pakoras immediately for the best taste and texture.

Storage and Serving

• These pakoras are best enjoyed fresh and hot.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the pakoras in a preheated oven or toaster oven to maintain their crispiness.