Brinjal pakoda

Name: Brinjal pakoda
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 big brinjal (cut into round pieces); 1 cup chickpea flour; 1 tbs white sorghum(jowar)flour; 1/2 tsp ginger chilli paste; 1 tsp red chilli powder; Pinch asafoetida; Pinch turmeric powder; As per taste salt; 1/8 tsp baking soda; 1 tsp hot oil; As required oil to fry; 1 tsp coarsely grounded coriander seeds & pepper; 1 bunch coriander leaves; 1/2 tsp cumin seeds; 1 tsp roasted chanadal; 2 green chillies; 1 inch ginger; 3-4 garlic cloves; 1/2 lemon juice; To taste salt; 1 tbs water; 1/2 tsp oil

Sonal Modi @cook_1974

#GA4
#Week3

Sonal Modi @cook_1974

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Ingredients

15 minutes

2 people

1big brinjal (cut into round pieces)
1 cupchickpea flour
1 tbswhite sorghum(jowar)flour
1/2 tspginger chilli paste
1 tspred chilli powder
Pinchasafoetida
Pinchturmeric powder
As per taste salt
1/8 tspbaking soda
1 tsphot oil
As required oil to fry
1 tspcoarsely grounded coriander seeds & pepper
Coriander chutney
1 bunchcoriander leaves
1/2 tspcumin seeds
1 tsproasted chanadal
2green chillies
1 inchginger
3-4garlic cloves
1/2lemon juice
To tastesalt
1 tbswater
1/2 tspoil

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Steps

15 minutes

1

Take mixing bowl add chickpeas flour, white sorghum flour, salt, Turmeric powder, asafoetida & ginger chilli paste. Add required water & form batter. Keep aside. At time of frying fritters add baking soda & hot oil in batter, mix well.
2

Take all ingredients(except oil) for chutney to mixing jar & churn coarsely. Now add oil and churn to pulse for few seconds.
3

Heat oil in pan. Dip brinjal to batter & sprinkle crushed coriander & pepper on it and fry from both sides. Garnish with tomato & onion salad.