Eggplant Pakoras with Mint Chutney

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1 medium eggplant
lemon juice
1 cup gram flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander
1 cup oil
Mint Chutney
1 cup fresh mint
1/2 "hot" green pepper
1/2 tomato, chopped
1/4 medium onion, chopped
1/2 teaspoon salt
4 teaspoons yogurt
fresh mint leaves, for garnish

Cut the eggplant into 1/8-inch thick slices. Wet both sides with lemon juice. Set aside.

In another pan, mix gram flour, salt, baking soda, pepper, coriander, and water. Mixture should have the consistency of pancake batter. Set aside.

In a large frying pan, heat oil over medium heat. Oil should cover bottom of pan and be approximately 1/8-inch in depth.

Take 5-6 eggplant slices and dip them into the gram flour mixture. Be sure to coat both sides of the eggplant well. Place in hot pan and fry both sides until golden brown. Eggplant should be cooked through. Remove from oil and place on a kitchen towel to absorb excess oil.

Mint Chutney
Place all ingredients in a blender. Blend for 30 seconds to 1 minute. Mixture should be slightly finer than salsa in appearance. Garnish with fresh mint.

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