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Eggplant Pakoras


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Eggplant Pakoras

Serves 8 as Appetizer.

This is a spicy eggplant fritter and is best served piping hot.


  • 2 tsp cumin seeds
  • 1/2 tsp tumeric
  • 2 tsp coriander
  • 1 tsp cayenne or other hot red pepper powder
  • 1 tsp red pepper flakes
  • 1/4 tsp brown mustard seeds


  • 2 c chickpea flour
  • 1/2 c plain yogurt
  • 2 tsp salt
  • 1 c coconut milk
  • 1 c cold water
  • 5 medium curry leaves, chopped


  • 2 medium eggplants

Oil for frying

Dipping sauce

  • 1 c coconut milk
  • 1 c plain yogurt
  • 1 T chile paste
  • 1 T chopped curry leaves
  • 1/4 c chopped cilantro
  • 2 T tamarind concentrate

Start heating your oil to 350-375 degrees.

Mix the ingredients listed under dipping sauce, whisk to make smooth, and chill in the refrigerator.

Roast spices over medium heat for 2-3 minutes, or until aromatic.

In a bowl, mix the flour, and the rest of the ingredients listed under "batter". Whisk to remove lumps, then add the roasted spices and whisk to mix.

Wash the eggplants, and cut into 1/4 inch slices. Cut a few at a time so that the slices do not brown. I leave the skin on, feel free to peel. For the larger slices, slice them into two smaller half-moon shapes.

Dip a slice into the batter and coat, allow excess batter to drop off, then place the slice in the pre-heated oil. Repeat as many times as you have room for. Do not exceed a single layer in the oil or they could stick together. Fry for a minute or so then flip the slices and continue frying until a dark golden brown, about another minute. This will vary as your oil temperature fluxuates, so keep an eye on your thermometer and adjust accordingly.

Place the slices on paper towels to blot excess oil.

Repeat until all the slices are fried, or you run out of batter.

Serve with dipping sauce, or any sauce or chutney that strikes your fancy.

spices roasting


Finished dish

Keywords: Appetizer, Vegetarian, Vegetables, Indian

( RG1052 )

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