Brinjal Pakoda | How to make Brinjal Pakoda

By Shyamala Kumar  |  31st Jan 2016  |  
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  • Brinjal Pakoda, How to make Brinjal Pakoda
Brinjal Pakodaby Shyamala Kumar
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About Brinjal Pakoda Recipe

Brinjal Bhajji or Pakoda is a light, crunchy and mouth-watering snack that can be served as a starter or as an evening snack.

Brinjal Pakoda is a delicious dish which is enjoyed by the people of every age group. The recipe by Shyamala Kumar teaches how to make Brinjal Pakoda step by step in detail. This makes it easy to cook Brinjal Pakoda in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Brinjal Pakoda at home. This amazing and mouthwatering Brinjal Pakoda takes 10 minutes for the preparation and 10 minutes for cooking. The aroma of this Brinjal Pakoda is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Brinjal Pakoda is a good option for you. The flavour of Brinjal Pakoda is palatable and you will enjoy each and every bite of this. Try this Brinjal Pakoda and impress your family and friends.

Brinjal Pakoda

Ingredients to make Brinjal Pakoda

  • Brinjal (less seeds variety) - 2 or 3, medium or big in size
  • besan - 1 cup
  • Rice flour 1/4 cup
  • salt to taste
  • red chilly Powder 1\2 tsp (or as per taste)
  • pepper Powder 1 or 2 pinches
  • jeera 1/4 tsp, coarsely powdered
  • Cooking Soda a pinch
  • oil for frying

How to make Brinjal Pakoda

  1. Wash and slice brinjals into thin circles. Immerse them in water to avoid any decolouring of brinjals until we use them.
  2. Sieve besan and remove the lumps if any. Mix besan, rice flour, red chilly powder, salt, pepper powder, jeera powder and cooking soda in a bowl.
  3. Heat oil for deep frying. Strain the brinjal slices and keep it ready.
  4. When the oil is hot, take a tablespoon of hot oil and pour it over the besan mixture. Mix it well using water and make a fine paste of dosa batter consistency.
  5. Keep the flame on medium-hot mode. Dip the brinjal slices into the batter and deep fry till golden in colour.
  6. Drain on kitchen tissue to remove excess oil and serve hot with any chutney or sauce.

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