Ingredients Print

Check off ingredients as you go

• 1 medium eggplant (aubergine)
• 1 medium onion

For the batter

• 100 g (1 cup) chickpea flour
• 120 ml (1/2 cup) water
• 1/2 tsp curry powder
• 1/2 tsp paprika
• Salt
• 1/2 tsp ground turmeric
• 2 Tbsp chopped fresh cilantro (coriander)

For frying

• Neutral oil

If you change the number of serving, consider adjusting cooking times!

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1. In a small bowl, mix all the ingredients listed for the batter. The batter should be smooth, neither too runny nor too thick, and just lightly coat the back of a spoon.

2. Wash the eggplant and cut it into thin rounds, about 1 cm (1/2 inch) thick, and salt lightly. Do the same with the onion.

3. Pour a little neutral oil into a skillet. When it is hot, dip the vegetables in the pakora batter and lay them in the oil. It is important not to have the heat too high, so the vegetables have time to cook through and not just the batter (I set my induction cooktop to 5).

Tips and variations

Make the pakoras with slices of onion, eggplant, or even potato.

For a spread of Indian starters, you can also make samosas.