Eggplant Fritters | How to make Eggplant Fritters

By Rita Arora  |  16th Sep 2016  |  
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  • Eggplant Fritters, How to make Eggplant Fritters
Eggplant Frittersby Rita Arora
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About Eggplant Fritters Recipe

Easy, tasty and crispy snack of fried eggplant fritters made with gram flour.

Eggplant fritters is an authentic dish which is perfect to serve on all occasions. The Eggplant fritters is delicious and has an amazing aroma. Eggplant fritters by Rita Arora will help you to prepare the perfect Eggplant fritters in your kitchen at home. Eggplant fritters needs 5 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Eggplant fritters. This makes it easy to learn how to make the delicious Eggplant fritters. In case you have any questions on how to make the Eggplant fritters you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Eggplant fritters will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Eggplant Fritters

Ingredients to make Eggplant Fritters

  • 5 to 6 small baingan/brinjals
  • 1 cup gram flour
  • 2 tbsp rice flour
  • 1/2 tsp ginger garlic paste
  • a generous pinch of asafoetida
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • Pinch Of baking soda
  • salt as required
  • water as required
  • oil for Deep frying

How to make Eggplant Fritters

  1. In a mixing bowl take the dry ingredients - 1 cup gram flour, rice flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder and a generous pinch of asafoetida. also add salt.add ⅔ cup water or as required.
  2. Whisk to a smooth batter without lumps. Add water as required to make a medium consistency batter
  3. Rinse and slice the brinjals thinly. Dip the baingan slices in the batter evenly.gently place them in medium hot oil for frying.Turn over when one side is cooked partly. After a minute or so, flip again and fry the baingan pakoras till crisp and evenly golden.
  4. With a slotted spoon, remove the pakoras and drain as much oil as possible. Place the pakoras on a paper kitchen towel to remove excess oil. Fry the pakoras in batches this way.
  5. Serve the baingan pakoras hot or warm with coriander chutney or tamarind chutney or tomato ketchup.

My Tip:

Pakoras will be crispy by adding the rice flour.

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