
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.


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.

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:
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!;-)
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...
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!
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 :)...
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...
that looks so yummy Kanchana....I think pakodas of any type are mouthwatering...
Love how the eggplants are lightly coated. Blog's new look is refreshing.
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!
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
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!
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
The pakoras look tooo delicious. I liked the recipe. The rice flour must be making them crisp :) Good entry :)
Thank you K, love ya!:))
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!
I have never tried making eggplant pakoras. But i really loved the texture of yours
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.
Tempting pakoras Kanchana.
hi Kanchana,
egglplant pakoda looks yummy, i love egplants but never used in making pakoda, will try it soon.
Never tried pakkodas with egg plant.
It is new to me this one.
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!
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
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...
Yummy pakodas...shall have to look up more on Kannada cuisine now
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 :).
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 :)
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..:)
hmmm yum yum. I love these. I make them as bajjis. this is great.
yummy... I had aloo bonda yesterday... can;t have too much fried stuff... will save this for later :-)
Yummy Yummy
Lovely picture! I have aunts who will speak of 'badane' (brinjal) with such fondness!!
Smita
Post a Comment