Friday, 25 January 2013

Baigeni/ brinjal pakoda

My fav snack with hot hot chai...

long Purple brinjal - 1
1 cup gram flour
2 tblsp rice flour
1 tsp nigella seeds (u can take carom seeds if u don’t like nigella seeds)
 1tsp red chilli powder
 ½ tsp turmeric powder 
 a small pinch of soda/ baking powder 
oil for deep frying


Slice the long  purple brinjals, soak them in water, In the mean while take a bowl.  Mix gram flour,  rice flour,  nigella seeds , red chilli powder,  turmeric powder , baking powder & salt. Add water & mix well to prepare a smooth batter (it should be thick like normal dosa batter).
Heat sufficient oil in a kadai for frying. When oil is hot.  Dip the brinjal slices in the gramflour batter ( ensure that the batter coats the slices very well) & carefully drop the coated brinjal slices one by one in oil. Reduce heat to medium , use the ladle to turn them so that they cook allover.  fry both the sides till the pakoda gets golden brown in color & crispy. Remove from oil & place them on a absorbent  paper.  sprinkle some black salt..Serve with tomato/ chilli sauce or green chutney as evening snacks. Also goes well with pakhala / with steamed rice & daal. 

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