Baingan Pakora (Pan-Fried)

Baingan pakora is a indian pakora (fritter) made of slices of eggplant/brinjal coated in a gram flour batter flavored with spices & herbs and fried in oil. These spicy eggplant fritters are vegan and gluten-free. Serve as a side to indian meals or as a tasty snack with chai and chutney.

In indian cuisine, you will find tons of pakora recipes made using different kinds of flours, spices & herbs, a variety of vegetables or paneer.  We enjoy pakoras all round the year however during monsoon season or on rainy days, they are a must have with hot cup of tea. 

Traditionally indian pakoras are deep fried in oil, however in my recipe today, I am sharing my mom's method to make these baingan pakoras without frying.

Pan-fried baingan pakora is a great alternative to the traditional deep-fried version. Pan frying uses less amount of oil used while still giving the pakoras crispy, satisfying texture.

Jump to:

• About Baingan Pakora
• Ingredients
• How To Make Baingan Pakora Without Frying (Step By Step)
• Some Tips
• More Baingan Recipes
• Serving
• Baingan Pakora (Without Frying)

About Baingan Pakora

Baingan, also known as eggplant, brinjal, or aubergine, is referred to differently in various regions of India. Pakora is simply a deep-fried fritter .

The names and preparation of baingan pakora vary across India, influenced by regional languages and flavor preferences respectively. In South India, these fritters are known as brinjal bhajji and are made using a batter made of rice flour. In the eastern Indian states of Odisha and West Bengal, beguni is prepared by coating the eggplant in a rice flour batter flavored with nigella seeds.

I make baigan pakora/baingan pakoda the North Indian/Punjabi way, and prepare a besan (gram flour) batter seasoned with kasoori methi (dried fenugreek leaves) and chaat masala. To achieve an authentic taste, I pan-fry or deep-fry them in pure mustard oil.

Pan Fried Pakora Versus Deep Fried

Certainly, there is a noticeable difference in crispiness between pan-fried and deep-fried baingan pakoras. When served immediately, pan-fried baingan pakoras are delightfully crispy. However, they do tend to become softer after sitting for 10-15 minutes (although I still enjoy them that way).

Eggplant happens to be my father's favorite vegetable, and to be honest, there would be baingan pakoras cooking in mom's kitchen almost every other week. To avoid the need for deep frying so frequently, she devised this genius pan-fried version that we fell in love with .

These pakoras turn out soft on the inside (I adore the tender flesh of the eggplant) and crispy on the outside. However, it's important to have patience with this pan-fried method, as it requires cooking the baingan thoroughly and ensuring that the gram flour coating doesnt remain raw. It's essential to pan-fry them at the optimum heat for a longer duration.

Ingredients

• Baingan- You could use any kind of eggplant like baby eggplant or slender ones for making these pakoras. I prefer using Italian eggplant because I love round pakoras.
• Besan (gram flour)- Forms the base of the batter. Nutty and delicious!
• Unsweetened rice flour - Makes these pakoras very crispy. You could use fine semolina instead if you wish.
• Whole Spices - cumin seeds, coriander seeds (coarsely crushed), ajwain (carrom seeds). You could add any kind of spices you prefer.
• Ground spices - Turmeric powder, red chilli powder, chaat masala
• Kasoori methi - Common to north indian kitchens , this herb is basically dried fenugreek leaves. It adds a distinct aroma and flavor to the gram flour batter. Skip if not available.
• Other Ingredients - green chillies, salt, mustard oil (or any oil of choice for pan frying)

How To Make Baingan Pakora Without Frying (Step By Step)

Prepare The Eggplant

1. Choose a slender and not too heavy eggplant (this means that the eggplant dosent have a lot of seeds).
2. Wash the eggplant and dry it completely.
3. Using a sharp knife, cut and discard the top. Cut the eggplant in not too thin or thick slices (see image 1 to get an idea). Try to slice as uniformly as possible.
4. Place the eggplant slices in a single layer on a plate and sprinkle some salt on both the sides. This will help season the eggplant as well as withdraw some moisture leading to crispy pakoras. Let sit for 10 minutes or so. (image2)
5. Dab the moisture off the slices using a paper towel and proceed on to fry.

Make The Batter

6. In a large mixing bowl, add the batter ingredients. (image3)
7. Add little water at a time and whisk simultaneously to make a lump-free medium consistency flowing batter. We need the batter to coat the eggplant fully without running off. Please see image 5 to get an idea.

Quick Note :- Batter consistency is the key to any pakora recipe. If the batter is too thin, it will run off the vegetables and fail to coat them adequately. Additionally, it may cause excessive spluttering during frying. On the other hand, if the batter is too thick, it won't cook properly during frying, and the pakoras will remain raw.

Pan fry the pakoras

8. Set a cast iron griddle or tawa(that you use for making rotis) on stove. Add 1-2 tablespoon of oil and spread it all around. Let oil warm up on low medium heat. (image 6)
9. Dunk the eggplant slices one by one in the pakora batter. The batter should cover both sides full, make sure to drip away the excess batter. (images 7,8,9)
10. Place on the hot tawa 5-6 slices at a time. Dont overcrowd the pan. (image 10)
11. Let cook on low medium flame for 4-6 minutes or until nicely browned. Flip using tongs and repeat the same on other side. You will need to add another tablespoon of oil coz baingan soaks up oil pretty fast. (image11)
12. Lift pakoras using tongs and place on a cooling rack. Immediately sprinkle with more chaat masala. Serve right away. (image 12)

Some Tips

• Choosing Eggplant - Choose firm eggplants with shiny smooth skin- no spots or scratches.
• Slice Eggplant Evenly - Slice the eggplant into uniform rounds or batons. This will make sure that the pakoras cook evenly.
• Batter Consistency - Add water slowly and make a smooth and medium consistency flowing batter that easily coats the eggplant slices without running off.
• Flavorings - You could add flavors like sesame seeds, poppy seeds, nigella seeds etc for
• Pan Fry With Patience- To achieve the crispiness, don't rush pan frying else the pakoras will remain raw from inside.
• Fry in Small Batches - Do not overcrowd the frying pan or the deep-fryer. Fry the pakoras in small batches to maintain the oil temperature and ensure even cooking.

More Baingan Recipes

Serving

• Serve with mint chutney, tamarind chutney, ketchup or green chutney. You could serve with yogurt based dip as well.
• You could make sandwiches or wraps out of them. 
• Serve with dal chawal or with indian flatbreads like roti or paratha.