Baingan Pakoras (deep Fried Eggplant) Recipe - Cooking Index
Baingan Pakoras (deep Fried Eggplant) Recipe - Cooking Index
| 1 | Medium-size eggplant - washed but not | |
| Peeled | ||
| Cut in half lengthwise - and each half | ||
| Sliced crosswise into 12 pieces | ||
| 1 tablespoon | Salt | |
| 1 cup | Besan - (chick-pea flour) | |
| 1/4 cup | Rice flour | |
| 1 teaspoon | Ground cumin | |
| 1/4 teaspoon | Ground hot red pepper | |
| 3/4 cup | Cold water | |
| Vegetable oil for deep frying |
Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to coat them evenly. Set aside for at least 30 minutes.
Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.
Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350* on a deep-frying thermometer.
Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as possible. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain.
Baingan pakoras are traditionally served as a snack or as part of a meal.
Source:
Time Life Books: The Cooking of India
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