- big round purple eggplant1 Items(cut into thin slices)
- chickpea flour150 Grams(5 ozs.)
- salt1.5 Teaspoons
- sugar1.5 Teaspoons
- turmeric1 Teaspoons
- ground chili powder1 Teaspoonsor ground pepper
- coriander powder1 Teaspoons
- Hing1 Pinchesor asafetida
- waterenough Itemsenough to make the batter into a yogurt texture
Cut the eggplant into thin slices and smear them with a little turmeric and salt so the taste of eggplant remains. According to the herbal science, unless this formula is used eggplant may not be very beneficial to the health.
Make the batter from chickpea flour mixed with all the dry ingredients and water. The texture should be similar to nonfat yogurt. The secret is that it should be mixed well for about 5 minutes, so the taste of Besan will improve. Dip the eggplant pieces in the batter and deep-fry them in the hot ghee or oil. When they are almond brown, take them out and offer them hot to the Lord.
When cauliflower Pakoras are made, the chunks of cauliflower should be half boiled first, then Pakoras should be made. The rest of the procedure is the same as above.
SPINACH AND CABBAGE PAKORAS
Pakoras made from spinach and cabbage are different. The washed and cut spinach or cabbage should be added directly to the Besan flour. There is no need to make batter out of the Besan flour; mix the Besan and cut spinach or cabbage together with the spices and make into balls, then deep-fry.