Eggplant Pakoda

Of course, as soon as I start my new diet Shankar has to go and make these delicious Eggplant Pakodas. The chefmate threw these together as an afternoon snack the other day for Gopi and myself. I swear I only ate two, alright three. As we sat and munched on the pakodas we discussed the virtues of Indian pub fare, and how unfortunate it was for us that we were stuck in a world of fries, wings, and pizza when there was a land of appetizers which included bujjees, pakodas, tikkas, paneer 65, spicy bakshanams and so many others. Shankar and Gopi were going on about how they used to eat all this stuff growing up in India and all I could do was watch them with big eyes and drool at the descriptions.

Pakodas can be made with any vegetables, or combinations of them. We typically do them with cauliflower, onion, potato, or eggplant. The key ingredient in this is the curry leaf, it adds so much to the flavor. Guaranteed hit with your friends, but you do have to go to the gym to eat these.

Eggplant Pakodas
1 and 1/2 cup finely chopped eggplant (with the skin), 3 cups besan (chickpea flour), 1 cup rice flour, approximately 2 cups water, 1 small red onion minced, 1 handful chopped curry leaves, 2 tsp chili powder, 2 tsp turmeric, salt to taste, 1 litre oil for frying

1. Mix all the ingredients together (except the oil). Adding water until you get a consistency where you get a clump of batter that doesn't fall apart.
2. Heat the oil to the appropriate smoke point based on the type of oil you are using. See here for more information regarding that.
3. Drop 2 tablespoon sized clumps of the batter into the oil (not more than 4-5), and fry them on both sides until they are nice and browned.
4. Drain them against a paper towel to remove excess oil.
5. Serve with tamarind and coriander chutney.

If you have never deep fried before I recommend reading up on the internet about it. It is important to be very careful when mixing your dough, if there is too much water in your batter making it too loose, you increase the chance of it spluttering out of the oil and burning you very badly. Also if you are reusing oil, the smoke point of the oil decreases with every use, so you must make sure it reaches the correct temperature for frying in order for your pakodas to turn out crispy (otherwise they will be soggy). This site has some very useful information.



Verdict: Yummy.

On Asha's suggestion I am going to send this into RCI: Karnataka! Asha tells me this is a dish that is featured in Kannadiga homes, and they call it Badanekai (Eggplant) Bajji.

More Pakoda Recipes

Spicyandhra: Spicy Pakodas

Samayal.com: Medhu Pakoda
The Hindu: Of Pakoras and Kachoris
Spice Corner's: Onion Bhajji's
Foodies Hope: Spinach Pakodas
Mysoorean: Cabbage and Onion Pakodas
Sobila's: Mini Bhajji

30 comments:

TBC said...

Yummy!
I've never tried pakodas with eggplant before 'cos I've always felt that they absorb more oil than any of the other veggies u mentioned. But I like what I see here!;-)

Asha said...

AW!! Thank you so much for all that you said about me up there Kanchana. We are all sisters here, I am more than happy to say hello every morning and have a little chat with all of you.It's my pleasure and privilege!I appreciate your words! Hugs:))
Now we make Badanekai(Eggplants)Bajji and Pakodas too in Karnataka.I love the texture of soft and crispy at the same time.YUM! Looks gorgeous,making me feel like fry some right now!:D
You could send this to RCI K too.

savithri said...

Savithri said...

Love the pic of the eggplant pakodas!

Undecided about the pic of me....

Nice write up. Makes me want to go to the gym so I can eat all those yummy snacks!

Sig said...

Oh that looks beautiful Kanch... I remember the pub fare in India, it sure was yummy... some nice hot and spicy appetizers with cold beer... aah, you made me all nostalgic :)...

Rajitha said...

looks really good.. i am saying this despite of hating eggplant.. maybe my love for all things deep-fried is playing havoc with my judgement!! nice touch with that curry leaf...

Srivalli said...

that looks so yummy Kanchana....I think pakodas of any type are mouthwatering...

Suganya said...

Love how the eggplants are lightly coated. Blog's new look is refreshing.

Latha Narasimhan said...

Hi kanchana, I agree with you one hundred percent! Nothing to match our food and variety! nice recipe of kathirikai pakoras.

Yes, asha is definitely a good friend around! In just 2 months of blogging I can feel the warmth and friendship in her comments! nice idea kanchana!

bhags said...

I sometimes get frustrated, when I cannot savour bhaji or pani puri or bhel puri as an evening snack. instead i have to suffice with a packet of chips or fries....

Your pakoras look wonderful, love the pics

Meeta said...

Kanchana, this looks lovely. I am a huge pakora freak and also love aubergines. You have hit all the right tastebuds with this recipe. I've bookmarked it and hope to make it over the weekend!

Anonymous said...

Remember the days when we used to sit around and watch TV eating the tons of pakodas mom made? Now it's your turn to make. Wish we were all there to eat them.

Love,
Dad

archana said...

The pakoras look tooo delicious. I liked the recipe. The rice flour must be making them crisp :) Good entry :)

Asha said...

Thank you K, love ya!:))

Padma said...

That is incredible, you know I tasted them when I was around 10 yrs or so at Mantralayam, that was my forst endeavour with Vankaya pakoda, still I can imagine the flavor...your pakoda looks amazing, thanks for sharing such wonderful finger food!

Pooja V said...

I have never tried making eggplant pakoras. But i really loved the texture of yours

bee said...

k, indian food is making a strong appearance in pub fare in england. and many brits now eat 'spinach bajjis' with their lunchtime sandwiches instead of fries.

Laavanya said...

Tempting pakoras Kanchana.

Madhu said...

hi Kanchana,
egglplant pakoda looks yummy, i love egplants but never used in making pakoda, will try it soon.

Happy cook said...

Never tried pakkodas with egg plant.
It is new to me this one.

Vani said...

Yum! Yum! Looks delicious, Kanchana! I've not tried to make eggplant fritters at home. And also I don't normally use curry leaves to pakoda batter. I must try it your way. I'm sure it adds a wonderful flavor as well as aroma to the pakodas!
The corn bread with jalapenos looks so good, K! As always, LOVE the photography!

Anonymous said...

Hi Kanchana,

Have been reaading your posts for a while now. Love your recipes and ideas. Brilliant idea putting up all those JFI and RCI collections on the side bar. Thanks. That will be of great help.

-madhu

Sia said...

LOL...hubby's r wicked when we r on diet;) lovely pakodas and its my fav veg too... what not to like in this cold british weather...

Sandeepa said...

Yummy pakodas...shall have to look up more on Kannada cuisine now

shilpa(Aayisrecipes) said...

Nice looking pakodas Kanchana. Its been a long time I made any bajjis, ohh..how I miss them :(. May be its time for me to try some of those too :).

Shankari said...

This is the 1st time I hear of egg plant pakodas or maybe I have tasted them , not so sure. One of these days when i am in the mood for something deepfried :)

Sobila said...

hi kachana....

Convey my many thanks to your mom for dropping by in my blog,very nice of her.Glad to know ur ancestory is from Tanjore,, that is my hometown too..:)

Sharmi said...

hmmm yum yum. I love these. I make them as bajjis. this is great.

Raaga said...

yummy... I had aloo bonda yesterday... can;t have too much fried stuff... will save this for later :-)

timepass said...

Yummy Yummy

ServesYouRight said...

Lovely picture! I have aunts who will speak of 'badane' (brinjal) with such fondness!!

Smita