A picture of Eggplant Pakora.

Eggplant Pakora

cookpad.japan @cookpad_jp

This is a dish made often in Nepal.
Depending on the region, your flour may be different.

It's okay if the eggplant isn't completely coated in flour.
If you have leftover batter, you can use it to fry up other vegetables as well.
This time, I used a large green eggplant, but you can use regular eggplants or even western eggplants. If using a regular eggplant, cut into rounds. Recipe by Dauri

This is a dish made often in Nepal.
Depending on the region, your flour may be different.

It's okay if the eggplant isn't completely coated in flour.
If you have leftover batter, you can use it to fry up other vegetables as well.
This time, I used a large green eggplant, but you can use regular eggplants or even western eggplants. If using a regular eggplant, cut into rounds. Recipe by Dauri

Eggplant Pakora

cookpad.japan @cookpad_jp

This is a dish made often in Nepal.
Depending on the region, your flour may be different.

It's okay if the eggplant isn't completely coated in flour.
If you have leftover batter, you can use it to fry up other vegetables as well.
This time, I used a large green eggplant, but you can use regular eggplants or even western eggplants. If using a regular eggplant, cut into rounds. Recipe by Dauri

This is a dish made often in Nepal.
Depending on the region, your flour may be different.

It's okay if the eggplant isn't completely coated in flour.
If you have leftover batter, you can use it to fry up other vegetables as well.
This time, I used a large green eggplant, but you can use regular eggplants or even western eggplants. If using a regular eggplant, cut into rounds. Recipe by Dauri

Saved

Ingredients

4 servings

1Green eggplant
50 gramsChickpea flour
"A"
90 mlWater
1/2 tspSalt
1/4 tspTurmeric powder
1/2 tspCumin powder
1/2 tspGinger (grated)
1/2 tspGarlic (grated)

Saved

Steps

1

Cut the eggplant into 1 cm thick wedges.
2

Mix the "A" ingredients well to make the batter and dredge the eggplant.
3

Heat the oil to 180℃ and fry Step 2's eggplant. When the outsides are crispy and the eggplant has cooked through, they're ready.

Saved

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Saved

cookpad.japan @cookpad_jp

on June 16, 2014 07:04

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