Baingan Aloo Pakora is a hearty and flavorful snack made by combining baingan, potatoes, onions, and spinach with aromatic spices and gram flour. The mixture is shaped and deep fried until golden and crispy, creating a delicious contrast of textures. These pakoras are perfect for tea-time, gatherings, or as a comforting homemade snack with a hint of tanginess from lemon and chaat masala.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 medium Baingan (cut into chunks)
- 2 medium Potatoes (cut into small cubes)
- 1 large Onion (sliced)
- 1 cup Spinach (chopped)
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Cumin seeds
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Crushed coriander seeds
- 1 tablespoon Ginger (crushed)
- 5 pieces Green chilies (crushed)
- 1/2piece Lemon (juiced)
- 1 piece Egg (optional)
- 1.5 cups Gram flour (besan)
- 2 teaspoons Rice flour
- 2 cups Oil (for frying)
- 1 teaspoon Chaat masala
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
16 g -
Carbohydrates
45 g -
Protein
8 g -
Fiber
5 g -
Sugar
7 g -
Sodium
420 mg
Procedure
-
8 minutesMark As Complete
Prepare Vegetables
Cut the baingan into chunks and dice the potatoes into small, even pieces to ensure uniform cooking. Slice the onion thinly and chop the spinach roughly. Combine all the prepared vegetables in a large mixing bowl, making sure they are evenly distributed for consistent flavor in every bite.
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5 minutesMark As Complete
Add Spices and Mix
Add salt, turmeric powder, garam masala, ajwain, cumin seeds, asafoetida, crushed coriander seeds, crushed ginger, and green chilies to the vegetables. Squeeze in fresh lemon juice to add brightness and tang. Mix everything thoroughly so the vegetables are well coated with the spices and aromatics.
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15 minutesMark As Complete
Marinate the Mixture
Allow the mixture to rest for about 10 to 15 minutes so the vegetables soften slightly and absorb the spices. This resting time helps release natural moisture from the vegetables, which will assist in binding the mixture later without the need for added water.
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5 minutesMark As Complete
Prepare the Batter
Add the egg if using and mix well to combine. Gradually add gram flour to the mixture, coating all the vegetables evenly. Do not add water, as the natural moisture from the vegetables should be enough to form a thick coating. Add rice flour and mix again to create a slightly coarse, sticky mixture that holds together.
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3 minutesMark As Complete
Heat Oil
Heat oil in a deep frying pan over medium heat until it is hot enough for frying. To test, drop a small portion of the mixture into the oil; it should sizzle and rise to the surface steadily. Maintain a consistent medium heat to ensure even cooking without burning.
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7 minutesMark As Complete
Fry the Pakoras
Scoop small portions of the mixture using your hands or a spoon and gently drop them into the hot oil. Fry in batches without overcrowding the pan, turning occasionally to ensure even browning. Cook for about 6 to 7 minutes until the pakoras are golden brown, crisp on the outside, and cooked through inside.
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2 minutesMark As Complete
Drain and Season
Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil. While still hot, sprinkle chaat masala over the top for an extra tangy finish. Serve immediately while hot and crispy for the best texture and flavor.
