Name: Brinjal disc Pakode/Begun Bhaja recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 long brinjal (baingan / eggplant) , or medium size round Bharta brinjal.; 1/4th tsp chilli powder to sprinkle; 1/4th tsp salt to sprinkle; 1/2 tsp chaat masala to sprinkle; Ingredients To be mixed together for the batter; 1 cup besan (bengal gram flour); 2 tbsp rice flour; 2 tbsp chopped coriander leaves (dhania); 1 tsp ginger-green chilli paste; 1 tsp kasoori methi; 1/2 tsp carom seeds (ajwain); 1/4th tsp fennel seeds (saunf); 1/4th tsp turmeric powder (haldi); 1/2 tsp chilli powder; 2 pinch baking soda; Salt to taste; 1 tsp hot oil; Other ingredients; Oil for deep frying; Mint- coriander green chutney for serving

ABOUT Brinjal disc Pakode/Begun Bhaja RECIPE

A mouth watering pakoda crispy outside and soft and delicious inside. A must try evening or a kitty party snack.

Ingredients Serving: 4

1 long brinjal (baingan / eggplant) , or medium size round Bharta brinjal.
1/4th tsp chilli powder to sprinkle
1/4th tsp salt to sprinkle
1/2 tsp chaat masala to sprinkle
Ingredients To be mixed together for the batter
1 cup besan (bengal gram flour)
2 tbsp rice flour
2 tbsp chopped coriander leaves (dhania)
1 tsp ginger-green chilli paste
1 tsp kasoori methi
1/2 tsp carom seeds (ajwain)
1/4th tsp fennel seeds (saunf)
1/4th tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 pinch baking soda
Salt to taste
1 tsp hot oil
Other ingredients
Oil for deep frying
Mint- coriander green chutney for serving

Instructions

Wash the brinjal and cut into thin round slices.
Sprinkle and apply the salt, chilli powder and chaat masala on both side of the brinjal slices and keep aside for 10 minutes.
Take a deep bowl and mix in all ingredients listed for batter with the help of water to make a lump free batter of medium consistency.
Coat the marinated brinjal slices with brinjal batter and deep fry in hot oil on a medium flame,
Turn them occasionally until they turn golden brown and crisp from all the sides.
Drain on an absorbent paper, do the plating and serve hot with green chutney
Enjoy the crispy crunchy begun bhaja endlessly.

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