Step 1

In a mixing bowl take the dry ingredients - gram flour, turmeric powder, red chili powder, coriander powder, cumin powder and a generous pinch of asafoetida (hing). Also add baking soda and salt as required.

Step 2

Add ⅔ cup of water or as required.

Step 3

Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter.

Step 4

Rinse and slice the brinjals thinly.

Step 5

Dip the brinjal slices in the batter evenly.

Step 6

In a kadai or pan heat the oil. You can use any neutral oil with a high smoking point like sunflower oil or peanut oil. Once the oil becomes medium hot, gently place them in the medium hot oil for frying.

Step 7

Turn over when one side is cooked partly.

Step 8

After a minute or so, flip again and fry the pakora till crisp and evenly golden.

Step 9

With a slotted spoon remove the pakora and drain as much oil as possible.

Step 10

Place the pakora on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.

Step 11

Serve the brinjal pakora hot or warm with coriander chutney or tamarind chutney or tomato ketchup. Sometimes we also have them with roti or bread. They can also be stuffed inside bread to make sandwich.