These aubergine pakoras are perfect. A crisp, spiced batter conceals soft, slippery aubergine within. Each bite of this fried snack is dreamy!
Pakoras are an Indian snack food, made with a gram flour batter, which is also known as besan, chickpea flour or garbanzo bean flour. It has the added benefit of being naturally gluten free.
The batter is traditionally spiced to add flavour and in this aubergine pakora recipe, I've used chilli, coriander, turmeric and cumin. I also like to add a little rice flour to help lend lightness and crunch to the fried batter texture.
Pakora recipes typically come in two main forms. Either the veggies are shredded and then combined with a thick batter before spoonfuls are dropped into hot oil or, as with this recipe, veggies are cut into pieces and simply dipped into the batter before frying.
Both methods are absolutely delicious, so it's really just about what works best for a particular ingredient. In this case, I've sliced the aubergine into half moons that are the perfect size for snacking and of a thickness that ensures the flesh is perfectly cooked inside the batter.
To make my aubergine pakora, you'll start by combining gram flour, rice flour, chilli, coriander, turmeric and cumin, and then whisking in water until you have a fairly thick batter.
You'll then simply dip the aubergine into the batter, then drop the pieces into hot oil and fry until irresistibly crisp. It's that simple!
Read on for the full recipe for my aubergine pakoras, complete with photos of every step.
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 1/2 red chili finely chopped
- 2 aubergines cut into half-moons
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl.
Whisk together.
Measure 175ml (3/4 US cup) of water and add a little at a time.
Whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Put a few pieces of aubergine into the batter and turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan.
Aim for 4-6 pieces at a time.
Lower the coated aubergine pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
Fry for 6 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Aubergine Pakoras
Are Aubergine Pakoras easy to make?
Yes! Aubergine Pakoras are simple to make and only require a few ingredients.
You'll make a simple batter, then leave it to rest for 10 minutes. (Who doesn't love a recipe with a rest?)
Once you and your batter have rested, you'll toss some sliced aubergine in the batter. Then lower them into some hot oil and cook until golden brown. Simple!
The recipe above contains plenty of step-by-step pictures. So if you need to check if your batter is the right consistency just take a look at the pictures.
What does the word pakora mean?
Pakora is a type of fritter made from vegetables or paneer (a type of Indian cottage cheese) that are coated in a spiced batter and then deep-fried. The word pakora is derived from the Hindi word pakaur, which means "to fry".
What are the different kinds of pakora?
Pakora can be made from a variety of different ingredients, but some of the most popular include, aubergine, potato, cauliflower or paneer.
Will I need any special equipment to make Aubergine Pakoras?
To prepare your Aubergine Pakoras, you'll need some standard kit like a chopping board and bowl. To cook the pakoras you'll deep fat fryer or a large, high-sided saucepan. You'll also need a slotted spoon or spider, or tongs, to carefully lower your Aubergine Pakoras into the hot oil. Finally, you'll need some kitchen paper to help drain any excess oil from your delicious Aubergine Pakoras.
So as long as you have a suitable pan to fry your pakoras you should have everything you need to get started! I find pans like this saucepan are best for frying. It gives you enough of a rim to protect you and your surfaces from oil splatters without being too restrictive while cooking. Or you could use a big stock pot like this one.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
What kind of aubergine should I use?
I like to use the large-sized aubergines you find in supermarkets, as they're easily available. However, you could also use baby aubergines sliced in half. The results will be delicious whichever you use!
Do I need to peel the aubergine?
No, you don't need to peel the aubergine skin - it's perfectly edible. In fact, many people believe that aubergine skin contains nutrients that are beneficial to your health.
Do I need to salt aubergine first?
Aubergines are sometimes bitter because of the anthocyanin compound found in the flesh. This is the same compound that gives aubergines their deep purple colour.
However, after generations of farming, most varieties of Aubergines have had bitterness bred out of them. So it's very rare that you will get a bitter aubergine, or need to salt them.
Personally, I find that the aubergines I use don't tend to be too bitter, so I don't usually bother salting them.
If you're concerned about bitterness, you could always sprinkle some salt on your sliced aubergines and leave them for 10-15 minutes before cooking. Just remember to rinse them well and pat them dry with a clean tea towel or paper towels before cooking.
How can I tell if my aubergine has gone off?
When aubergines are fresh, they should feel firm and smooth to the touch. If they're starting to go off, they'll feel soft and spongy. You should also avoid aubergines that have brown or black patches on the skin.
Are Aubergine Pakoras suitable for vegetarians?
Yes, as long as you use the ingredients in the recipe card, these Aubergine Pakoras are suitable for vegetarians.
Animal-derived products can sneak into the most surprising food, so don't forget to check the labels of anything extra that you intend to serve with your Aubergine Pakoras.
Are Aubergine Pakoras suitable for vegans?
Yes! These Aubergine Pakoras are vegan-friendly.
However, it's important to remember that animal-derived products can be used to thicken, colour or flavour sweet and savoury food. So always check the labels of all your ingredients or dips to make sure that they are suitable for vegans.
Are Aubergine Pakoras gluten-free?
Yes, Aubergine Pakoras are gluten-free.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Aubergine Pakoras.
Are Aubergine Pakoras keto-friendly?
These Aubergine Pakoras are not keto-friendly.
To make them keto-friendly, you'll need to replace the chickpea flour with keto-approved flour. I would recommend almond flour or coconut flour.
Are Aubergine Pakoras suitable for those on a FODMAP diet?
No, Aubergine Pakoras are not suitable for those on a FODMAP diet.
To make them FODMAP-friendly, you would need to replace the chickpea flour with FODMAP-approved flour. I would recommend quinoa flour or buckwheat flour. You would also need to omit the onion from the recipe.
Are Aubergine Pakoras healthy?
While the ingredients in these Aubergine Pakoras are healthy, the pakoras aren't particularly healthy as they're deep-fried.
However, you could try making them healthier by baking them instead of frying them.
Are Aubergine Pakoras safe to eat while pregnant?
Yes, Aubergine Pakoras are safe to eat while pregnant.
However, they are deep-fried, if you're pregnant you should enjoy them in moderation.
As with any food, it's important to check the labels of all your ingredients or dips to make sure that they are suitable for pregnant women.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Aubergine Pakoras suitable for babies and toddlers?
No, Aubergine Pakoras are not suitable for babies and toddlers.
This recipe contains deep-fried food, spices and onions, which are all unsuitable for young children.
The NHS has some great information on what food to feed babies and toddlers here.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
How should I serve Aubergine Pakoras?
There are lots of delicious dipping sauces you could try with your Aubergine Pakoras. I like to keep things light and fresh with a simple green salad or cucumber raita. Some of my favourites include:
- A simple yoghurt and mint dip made with chopped mint and yoghurt to your preferred consistency. Or you could use coriander instead.
- A slightly spicier yoghurt and cucumber dip - just add some chopped green chillis.
- A sweet and sour chutney. A tangy and sweet Tamarind and Date chutney goes well with pakoras. Or you could try my Garlic Chutney recipe!
- You could also serve Aubergine Pakoras with a simple salad on the side.
You could also serve Aubergine Pakoras as part of an Indian feast, alongside other dishes such as chana masala, saag aloo, bhaji and naan bread.
Can I make the Aubergine Pakoras without aubergine?
No, Aubergine Pakoras need aubergine to be Aubergine Pakoras.
If you're looking for a different kind of pakora, why not try one of my other pakora recipes?
I love Tomato Pakoras best, but Bhindi Pakoras and Paneer Pakoras are also firm favourites!
Why do I have to whisk the batter in this recipe when usually I’d fold in flour?
When you're making a batter with chickpea flour, it's important to whisk it until it's smooth. This helps to avoid lumps in the batter and ensures that the Aubergine Pakoras are nice and crispy.
If you find that your batter is too thick, you can add a little water to thin it out.
How should I store Aubergine Pakoras?
Aubergine Pakoras are best enjoyed fresh and hot. However, if you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days.
To reheat Aubergine Pakoras, simply pop them in a frying pan over medium heat until piping hot all the way through. You could also reheat them in the oven, but be aware that they won't be as crispy as when they're freshly made.
How long will Aubergine Pakoras keep?
Aubergine Pakoras are best enjoyed fresh and hot. However, if you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days.
To reheat Aubergine Pakoras, simply pop them in a frying pan over medium heat until piping hot all the way through. You could also reheat them in the oven, but be aware that they won't be as crispy as when they're freshly made.
Can I leave Aubergine Pakoras out on the counter?
Aubergine Pakoras are best enjoyed fresh and hot. If you leave them out on the counter, they will quickly lose their crispiness and become soggy.
It's best to store Aubergine Pakoras in an airtight container in the fridge if you want to enjoy them later.
Can I make Aubergine Pakoras ahead?
Aubergine Pakoras are best enjoyed fresh and hot as they tend to become mushy if you leave them for a while.
However, if you want to make them ahead of time, you can make the batter a day in advance and store it in an airtight container.
You can also pre-slice your aubergine and keep it in the fridge for up to 2 days. Then all you have to do is cook as the recipe states on the day you plan to serve them.
Can I freeze Aubergine Pakoras?
Yes, you can freeze your Aubergine Pakoras to cut down on food waste.
To freeze Aubergine Pakoras, simply pop them in a freezer-safe container or bag and freeze for up to 3 months.
However, the texture will be much different compared to freshly made pakoras. So I think it's always best to make them fresh.
How should I reheat my pakoras?
To reheat Aubergine Pakoras, simply pop them in a frying pan over medium heat until piping hot all the way through. You could also reheat them in the oven for 10-15 minutes at 160-180C (320-350F).
However, it's important to note that they won't be as crispy as when they're freshly made.
When frying Aubergine Pakoras, what oil should I use?
I like to fry my Aubergine Pakoras in vegetable oil as it has a high smoke point and doesn't impart any flavour to the pakoras.
You could also use other oils such as sunflower oil or rapeseed oil. Just make sure that the oil you use has a high smoke point.
Can I make Aubergine Pakoras in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, Aubergine Pakoras can be made in a stand mixer.
To make Aubergine Pakoras in a stand mixer, simply add all of the ingredients for the batter to the bowl of your mixer and mix on low speed until everything is combined. Then increase the speed to medium and mix until the batter is smooth.
Can I make Aubergine Pakoras with a food processor?
Yes, Aubergine Pakoras can be made with a food processor.
To make Aubergine Pakoras with a food processor, simply add all of the ingredients for the batter to the bowl of your processor and blend until everything is combined. Then process on high speed until the batter is smooth.
How can I make sure my Aubergine Pakoras turn out perfectly?
There are a few things you can do to make sure your Aubergine Pakoras turn out perfectly:
- Use fresh, firm aubergines that are not too ripe.
- Slice the aubergine into even pieces so that they cook evenly.
- Do not overcrowd the pan when frying the pakoras. Fry them in batches if you're using a smaller pan.
- Use a good quality oil with a high smoke point for frying.
- Make sure to remove any floating scraps (extra bits of batter) in between batches. These small pieces will burn while you cook the next batch and add a burnt taste to the oil.
- Do not let the pakoras cook for too long or they will become tough and dry.
- Sprinkle salt on your pakora as soon as you place them onto a sheet of kitchen roll to drain. This will ensure they are lovely and crispy and extra seasoned.
How can I tell if an aubergine is ripe?
Ripe aubergines should be firm to the touch and have a smooth, shiny skin. If they are soft or have wrinkled skin, they are past their prime and won't be as good for Aubergine Pakoras.
Why did my Aubergine Pakoras turn out dry?
Aubergine Pakoras can turn out dry or crumbly for a few reasons:
- The aubergines you used were not fresh or too ripe.
- You sliced the aubergines too thick or thin. Aubergines should be sliced into pieces that are about 1 cm (1/2 inch) thick.
- You overcooked the pakoras. Aubergine Pakoras should only be cooked until they are golden brown and crispy on the outside. If you cook them for too long, they will become dry and tough.
- You didn't add enough moisture to the batter. The batter should be thick but still slightly runny. If it's too thick, the pakoras will be dry and the batter won't stick to the aubergine properly.
Why did my Aubergine Pakoras turn out oily?
Aubergines are naturally absorbent, so these pakoras will be slightly more oily than other kinds of pakora. However, the batter should give them some protection. So, if your pakoras are excessively oily, it could be caused by one of the following issues:
- The batter didn't coat the aubergine, causing it to absorb much more oil.
- You didn't let the excess oil drain off properly. Aubergine Pakoras should be placed on a sheet of kitchen roll or a wire rack to drain off any excess oil before serving.
- You overcrowded the pan. When frying Aubergine Pakoras, make sure not to overcrowd the pan. If you're using a smaller pan, you may need to fry them in batches.
Why did my Aubergine Pakoras turn out wet/soft/dense?
If your Aubergine Pakoras are wet or soft in the middle, it could be due to one of the following issues:
- The aubergines you used were too ripe. Aubergines that are too ripe will be softer and have more water content, which can make the pakora batter soggy.
- You didn't slice the aubergines evenly. If the aubergine slices are too thick or thin, they won't cook evenly and some pieces will be more cooked than others.
- You didn't let the excess batter drain off properly. Aubergine Pakoras should be placed on a sheet of kitchen roll or a wire rack to drain off any excess batter before frying.
- You overcooked the pakoras. Aubergine Pakoras should only be cooked until they are golden brown and crispy on the outside. If you cook them for too long, they can sometimes become wet and dense in the middle.
- The batter was too runny. The batter should be thick but still slightly runny. If it's too thin, the pakoras will be wet and dense.
How can I make sure my Aubergine Pakoras are extra crispy?
There are a few things you can do to ensure your Aubergine Pakoras are extra crispy:
- Use fresh, firm aubergines. Aubergines that are too ripe will be softer and have more water content, which can make the pakora batter soggy.
- Slice the aubergines evenly. If the aubergine slices are too thick or thin, they won't cook evenly and some pieces will be more cooked than others.
- Let the excess batter drain off properly. Aubergine Pakoras should be placed on a sheet of kitchen roll or a wire rack to drain off any excess batter before frying.
- Don't overcook them. Aubergine Pakoras should only be cooked until they are golden brown and crispy on the outside. If you cook them for too long, they can sometimes become wet and dense in the middle.
- Use a light, airy batter. The batter should be thick but still slightly runny. If it's too thick, the pakoras will be dry and the batter won't stick to the aubergine properly. Or if it's too runny, the batter won't stick either.
How can I add/change the flavours in these Aubergine Pakoras?
There are a few things you can add to the batter to change the flavours of Aubergine Pakoras:
- Add spices to the batter. Some common spices to add are cumin, garam masala, chaat masala and chilli powder.
- Add some finely chopped ginger to the batter.
- Add chopped fresh coriander to the batter.
- If you want to change the flavour from Indian to a more South-East Asian-inspired dish, you could use some chilli, garlic and lemongrass flavouring in the batter instead of the recipe spices.
Or, you could toss your cooked pakora in black salt. Black salt is an Indian condiment that has a strong, almost egg flavour. It's often used in chaat (snacks) dishes to give a more savoury flavour.
Print this Aubergine Pakoras recipe
Aubergine Pakoras Recipe
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 1/2 red chili finely chopped
- 2 aubergines cut into half-moons
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
- Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
- Measure 175ml (3/4 US cup) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
- Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
- Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
- Put a few pieces of aubergine into the batter and turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan. Aim for 4-6 pieces at a time.
- Lower the coated aubergine pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
- Fry for 6 minutes until crisp and golden, turning gently as needed.
- Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
- If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Video
Notes
Nutrition
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