Aloo and Baigan Pakodas

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 2 based on 100 votes
2
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • For the Gram Flour Batter:
  • 2 cups - gram flour
  • 2.5 tsp - Red Chilli powder
  • sufficient water to make the batter
  • a big pinch cooking soda
  • salt to taste
  • Others:
  • 2 medium sized Potatoes
  • 2 medium sized Brinjals
  • oil for deep frying
  • salt to taste

How to Make Aloo and Baigan Pakodas

  • For the Gram Flour Batter:
  • In a bowl mix together gram flour, cooking soda, red chilli powder and salt.
  • Add sufficient water and make a thick batter (but of pouring consistency).
  • For the Pakodas:
  • Peel the potatoes and cut into fine round rings.
  • Soak the potato slices in water with little salt.
  • Wash the brinjals and cut into thin round rings.
  • Soak them in water with little salt. Heat oil in a kadai.
  • When the oil is sufficiently hot squeeze the water from the vegetables; dip into the gram flour mixture and deep fry on a medium flame till golden.
  • Repeat with the remaining potoato and brinjal slices.
  • Serve hot with green chutney and tomato ketchup.