Baigan Bhajiya/Pakora

Ready in 15 minutes, the perfect way to satisfy your craving for bhajiyas/pakoras!

Time: 15 minutes


Serves: 2

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  1. 1 large aubergine (baigan/brinjal/eggplant) cut into slices
  2. 1/2 teaspoon coriander powder
  3. 1/4 teaspoon cumin powder
  4. 1/2 teaspoon red chilli powder
  5. 1/2 teaspoon amchur (dried raw mango powder)
  6. 1/4 teaspoon asafoetida
  7. Salt to taste
  8. Oil for deep-frying
  9. 1 teaspoon chaat masala
  10. Ingredients for batter:
  11. 1/2 cup besan (chickpea flour/gram flour)
  12. 1/4 teaspoon carom seeds
  13. A pinch of baking soda
  14. Salt to taste


  1. Combine all the spices -salt, asafoetida, amchur, coriander powder, cumin powder and red chilli powder in a bowl. Mix well.
  2. Place the brinjal (baigan) slices in a large bowl and add the spice mix. Mix well so that the baigan slices get nicely coated with spices.
  3. Mix all the ingredients for batter in a separate bowl along with 3/4 cup of water or as required to make a thick batter.
  4. Heat the oil for deep frying. The oil should be medium hot to fry perfect pakoras. To check, drop a bit of batter into the oil, the batter should come up, but not change color right away.
  5. Dip each brinjal slice in the besan batter and drop 5-6 brinjal slices at a time into the hot oil. Fry until golden brown from both sides.
  6. Place on a dish lined with kitchen towel/absorbent paper napkins.
  7. Repeat the same process for the remaining brinjal slices.
  8. Sprinkle some chaat masala on the brinjal bhajiyas and serve hot with green chutney and masala chai.

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