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Brinjal is commonly known as Eggplant in USA and Aubergine in France and also in some other countries. Eggplant fritters are very popular in Kanpur and called as Baingani (बैंगनी) . Baingani can be easily found at any roadside chaat vendor's stall in Kanpur. Here is the recipe of this yummy fritter (Pakora)...
Eggplant/ Brinjal 4 small / 250 gms
- Besan (Gram Flour) 1 cup
- Green chilies 3-4
- Chopped coriander leaves
- Chaat masala 1 tsp
- Red chili powder ½ tsp
- Salt 1 tsp or to taste
- Oil to deep fry
Method of preparation
- Remove the stem and cut eggplants into slices. Put the aubergine slices in a bowl filled with water.
home grown eggplant
- Remove the stem, wash and finely chop the green chilies.
- In a bowl take besan, chopped green chilies, chopped coriander leaves, salt, red chili powder and chaat masala. Mix well . Add water little by little at a time to get the perfect batter. Batter shouldn't be very thick.
In a wok heat oil on medium heat.
- The slices of eggplant out of water and dip them in the besan batter and pour them into the hot oil. Pour 7-8 pakoras in the same way. Deep fry the bainganis on medium to high heat until reddish brown (takes about 5-6 minutes). Drain onto kitchen paper.
Repeat the process with the remaining eggplant slices & batter.
Serve hot with coriander chutney and meethi chutney.
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