Starters & Snacks
4 servings
Aubergine Pakoras
Vegetarian / plant-based where suitable
Base yield: 4 servings | Current target: 4 servings
AllergensNone listed
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly
Kcal73 kcal per 100g/100ml | 165 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Flour, gram / chickpea – GB15 | 125 g | 125 g | 125 g |
| 1.36 cup Flour, rice – GB15 | 25 g | 25 g | 25 g |
| 0.96 tablespoon Salt – GB15 | 2.5 g | 2.5 g | 2.5 g |
| 5 average pinch of salt Pepper, black – GB15 | 0.55 g | 0.55 g | 0.55 g |
| 0.55g Chilli powder – GB15 | 1.4 g | 1.4 g | 1.4 g |
| 1/2 teaspoon Coriander seeds, whole or ground – GB15 | 0.5 g | 0.5 g | 0.5 g |
| 1/4 teaspoon Turmeric, ground – GB15 | 1.1 g | 1.1 g | 1.1 g |
| 1/2 teaspoon Cumin seeds, whole or ground – GB15 | 1 g | 1 g | 1 g |
| 1/2 teaspoon Water, tap, drinking – N | 175 g | 175 g | 175 g |
| 0.88x Average glass Peppers, capsicum, chilli, red, raw – GB15 | 10 g | 10 g | 10 g |
| 1/2 average pepper Aubergine, raw – GB15 | 500 g | 500 g | 500 g |
Method
- Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
- Measure water and add 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.
Chef Notes
Whole items may need practical kitchen rounding after scaling.
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