Fry slices of eggplant in a Graham Flour. 🌸🍋
Spicy, salty, tasty fry Bangan in a Basen (Graham Flour). Indian, Pakistan, Bangladeshi side dishes.
Ingredients and instructions are here;
1 pound of Bangan (eggplants)
1 cup of Graham flour (Basen)
1/2 cup of water or as needed
1/2 teaspoon of salt or as needed
1/2 teaspoon of crushed paper or as per taste
1 teaspoon of Ajwan (Carom Seeds)
1 teaspoon of Zeera (cumin seeds)
1/2 teaspoon of whole coriander (Dry Dhanya)
1/2 teaspoon of Garam Masala
Pinch of Cooking Soda (baking)
Add everything to the bowl or pan and mix well with water until smooth and (not so thick or thin), keep it in a room temperature for 1 hour or so (for smoother frying), with cover.
Bangan, peel and cut round or straight into thin slices (sprinkle salt, paper and cayenne pepper) if desired otherwise just fry in a frying pan (pre heated oil) until golden brown and crispy. Enjoy the Bangan Pakoras with tea, juice, naan’s or roti. Or just as is with nothing or hot sauce.
Eggplant pakoras, also known as Bangan Pakoras in South Asian cuisine, are a popular fried snack that combines the unique flavors of eggplant with aromatic spices and a crispy gram flour batter. Gram flour, commonly called Basen or Chickpea flour, is a staple in Indian, Pakistani, and Bangladeshi kitchens due to its nutritional benefits and ability to create a perfect crunchy texture when fried. To make the batter, gram flour is mixed with water and seasoned with a blend of spices including ajwain (carom seeds), zeera (cumin seeds), dry coriander (dry dhanya), garam masala, salt, crushed black pepper, and a pinch of cooking soda to enhance crispiness. Allowing the batter to rest at room temperature for about an hour helps in achieving a smoother consistency and improves the frying quality. Eggplants (Bangan) are peeled and sliced thinly, sometimes sprinkled with salt, black pepper, and cayenne pepper to enhance taste before dipping in the batter and frying in preheated oil until golden brown. This dish pairs wonderfully with hot sauces, tea, juices, or traditional South Asian breads like naan and roti. For best results, use fresh, firm eggplants and ensure the oil temperature is medium-high so the pakoras cook evenly without absorbing excess oil. This versatile recipe can be adjusted by adding other spices or herbs for personalized flavor. The use of baking soda in the batter is a common technique to add lightness and crunchiness to fried snacks. Eggplant pakoras are not only delicious but also bring nutritional benefits including dietary fiber, vitamins, and antioxidants from the eggplant. This snack is a cultural favorite enjoyed across South Asia and is perfect for gatherings, tea time, or as an appetizer in meals.