Easy Eggplant Fritters – Pan-fried Tasty Pakodas

Easy Eggplant Fritters – Pan-fried Tasty Pakodas. Eggplant slices, dipped in seasoned chick-pea batter, fried like a miniature pancake – guilt-free snacking, fast! Hmmm…!

Eggplants, which come in a multitude of shapes, sizes and colors seem to be popular everywhere. Other names for it are Brinjal, Aubergine (English/French), Baingan (Hindi), Begun (Bay-goon – Bengali), Vaangee (Marathi), etc. Eggplants provide an array of minerals and vitamins, are low in overall calories and easy to cook. Purple eggplants have a particularly valuable nutrient in the skin, a powerful antioxidant called nasunin.

So, I highly recommend that whenever possible, avoid peeling the skin, especially of purple varieties. I also recommend that you do not soak the cut eggplants in water, because the water-soluble vitamins and minerals will simply leach out into the water and get thrown away. Many traditional recipes suggest soaking cut-up eggplants in water, to prevent them from darkening quickly. My suggestion: do not cut them until you’re ready to cook! What about the common tradition in the US (and perhaps, in other places too!), of adding salt and draining off the ‘bitter” juices? What do you think? Again, a total NO-NO in my book! I want all the vitamins and minerals from the eggplant to be retained in my food, not end up getting poured down the drain!

Pakodas… Yummy!

Savory, spicy fritters, called Pakodas (Puck-odaa) or Bhajiyas (‘Bhhuj’- rhymes with ‘fudge’ – Bhhuj-eeyah’; called Bhhuj-ee in Marathi) are a popular Indian snack, especially with afternoon Chai (Chaa-y – rhymes with ‘sky’ – tea). They come in many varieties, which are named according to the particular ingredient used to make them. Among the most beloved of these are probably the Onion Pakoda and the Potato Pakoda. But really, you can make them with just about any vegetable, and even some fruits – it almost doesn’t matter what! Set out some hot Pakodas, with a little chutney or ketchup, and watch them disappear in minutes! Portion control? What in the world is that?!

our fried food cravings

It seems we humans especially enjoy fried stuff! Go anywhere in the world, and you find fried snacks, almost always sizzling hot, being served to folks salivating in anticipation! Savory and spicy Pakodas, Samosas, Kachoris and Vadas need no introduction to folks from the Indian sub-continent. Across the globe, let’s see….there’s the Asian-style Tempura, Egg-rolls, Spring-rolls, etc. Go west, and you have Falafel, Empanadas, Cheese sticks, Fish and chips, Chicken nuggets, Onion rings, Hush-puppies. Oh, and saving this one for last, the ever-popular Potato French Fry! And I didn’t even touch on any of the the sweet stuff! Need I say more about the human affinity for fried food?

Eggplant Fritters

My Mom was a huge eggplant fan, and her Vaangyaachee Bhhujee (Vaang-yaa-chee) were the best ever! Thin slices of eggplant, dipped in a spicy Besan (‘Bay-sun’ – Chana flour – split chickpeas, skinless) batter, deep-fried to crisp golden perfection… Mmmm, even the memories are enough to make my mouth water.

Alas, these delicious deep-fried treats are really not meant to be had frequently. I don’t think my statement needs any further explanation! So, much as I love them, I make them quite rarely. Recently, though, I discovered a rather sad-looking, wilted eggplant in my refrigerator. I had obviously forgotten its existence. Determined to use it up and not throw it away, I decided to make some fritters – with a difference. I wanted to see what would happen if I pan-fried the batter-dipped slices. Less oily fritters, if they could even be called that, and no leftover ‘spent’ oil afterwards. Hmm… quite an attractive notion, don’t you think?

Pan-fried treats

So…. that’s what I did. I made a thinner-than-usual batter and dipped medium thick slices of the long and skinny Chinese eggplant in it. Then, I carefully placed each batter-coated slice on a few drops of oil on a hot frying pan, close together but not quite touching each other. I was able to put about 10 or so on an 8 inch pan. The batter on the bottom spread a little and the top looked a bit bare. So I spooned a little batter on top of each slice, covered the pan and cooked it like a pancake for a few minutes. I then added a couple of drops of oil on each slice, before flipping to cook and brown the other side.

All done in just 2 batches. While not nearly as crisp as the deep-fried variety, these pan-fried slices were really quite lovely nonetheless. The eggplant had cooked to melt-in-the-mouth softness, and the golden brown coating had enough “fried” taste and texture to make it delicious. We polished them off in minutes! I’ve made them several times now, and I’m delighted to share with you, this delightfully low-fat version of the classic Eggplant Pakoda.

Of course, if you’d rather have the decadent deep-fried version, go ahead – you have to indulge sometimes. Just make the batter a bit thicker if you’re going to deep-fry. Check Recipe Notes for details. Of course, be aware that the nutrition information provided is not going to be correct regarding the fat content of your deep-fried treats!

For those on Restricted Diets:

This recipe is vegan, nut-free, gluten-free and soy-free!

Serve it hot with a spicy Mint/coriander chutney and/or tomato ketchup…. Or, maybe you’d like to spice it up some more and dip it into a store-bought or home-made red chilli paste. The fresh red chilli paste I’ve posted is super easy to make… I try to always have some in my fridge, because I use it in so many things!

Enjoy these pan-fried tasty eggplant fritters – guilt-free Pakodas… any time the craving hits!

Easy Eggplant Fritters- Pan-fried Tasty Pakodas

Make smooth, lump-free batter with Besan and water. Add seasonings and chopped cilantro. add several eggplant slices (1/8 inch thick) to the batter and stir to coat. Carefully place each batter-coated slice over a few drops of oil on a hot frying pan. Arrange slices close together, but not touching. Cover, cook on medium heat until browned on the bottom and top looks dry. Spoon a few drops of oil on each slice then flip. and brown the other side. Repeat until done. Serve hot. with spicy green mint/coriander chutney and/or ketchup. Enjoy!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Indian

Servings 2

Calories 160 kcal

Equipment

• Non-stick coated frying pan with lid preferred; if not available, uncoated pan or small wok is OK, but will need more oil to prevent sticking during frying.
• spatula/tongs suitable for use with non-stick pan.

Ingredients

  

1x2x3x

• 1 piece medium-large 'skinny' Chinese eggplant about 10-12 inches long: cut into 1/8 inch (1/4 cm) thick slices – cut just before frying or Japanese eggplant; other varieties of eggplant OK too (also called Brinjal, Aubergine, Baingan, Begun, Vaangi, etc.); may need to cut rounds from 'fat' eggplants into quarters

Besan Batter

• 1/4 cup Besan fine-textured ; also called Chana flour, Garbanzo bean flour, Chick pea flour
• 1/4 cup Water
• 1/8 tsp Salt adjust
• 1/4 tsp Red chilli powder (cayenne) adjust as per taste preference
• 1/4 tsp Cumin seeds
• 1/8 tsp Carom Seeds also called Ajwain, Owaa, Jowaan, etc.; if not available, omit or replace with a pinch of dried Thyme – less than 1/8 tsp
• 1/2 tsp Coriander powder
• 2 tbsp Fresh coriander (cilantro)- chopped finely also called Haraa Dhaniya, Kothimbir, etc
• 1 pinch Baking soda half of 1/8 tsp: do NOT add too much- it will leave a bad after-taste
• 4 tsp oil peanut oil preferred; do NOT use extra-virgin olive oil for frying

Instructions

 

• Make the batter: add all the seasonings to the Besan; mix well and then whisk in the water – adding a little at a time to prevent and break up lumps.. Use a slotted spoon or a fork if you don't have a whisk.
  
• 
• Rinse and chop the fresh coriander(cilantro). Stir into the batter.
  
• Wash and slice the eggplant – not too thin: about 1/8 in (1/4 cm) thick. It is best to slice the eggplant just before making the fritters– otherwise the slices start to darken very quickly. Get everything ready and slice the eggplant last.
  
• Heat a non-stick frying pan. Heat 1/2 tsp oil for about 30 seconds on medium heat and transfer it with a spoon to the Besan batter. Adding hot oil to the batter helps make the coating become a bit crispy while frying. Stir the batter well to distribue the hot oil.

  I do not recommend pouring the oil from the pan – it tends to dribble on the side (outside surface of the pan) and burns while you're cooking. The unsightly burn-marks are almost impossible to clean later.

  Add 6-7 slices of eggplant to the batter and stir gently to coat them with the batter. Now add 2-3 drops oil on one spot on the pan, and using a spoon to transfer, place a batter-coated slice directly on top of the oil.

  Repeat, placing the next slice close to the first one but not quite touching.. Repeat with more slices until the pan is almost full – about 9-10 slices should fit on an 8-inch pan. Since the batter is thin, it may run together on the pan- that's OK, you can separate the pieces later..

  The top will likely look a bit bare: if so, spoon a few drops of batter on top of each slice.
  
• Cover and cook on medium heat for 2-3 min. Remove cover: the top should look almost dry. Slide a spatula under one slice- take a peek underneath to check if it has browned. If not, cook for another minute or so.
  
• With a small spoon, place a couple of drops of oil on each slice, then flip to brown the other side.
  
• Cook, uncovered, for 2-3 min until second side is browned.
  
• With a sturdy spatula, remove from the pan and transfer to a plate or cooling rack. Repeat with the remaining slices of eggplant. While the second batch is cooking, prepare the serving tray with a dip of your choice – spicy green mint/coriander chutney, mild tomato ketchup, spicy red chili paste like Sambal Oelek, are all good options.

  Serve hot, accompanied by beverage of your choice – tea/coffee, lemonade….
  
• Enjoy!

Notes

When using eggplant in any recipe:

• Cut it just before cooking to minimize browning/darkening
• Do NOT soak cut up eggplant in water to minimize ‘browning’ – you will lose nutrients
• Preferably, leave the skin on – it has valuable nutrients

 

If you want to deep fry the fritters – to make traditional Pakodas:

• the batter needs to be a bit thicker:
  • Increase Besan to 6 tbsp (from 1/4 cup, which is 4 tbsp); make a lump-free batter with 1/4 cup water, add the remaining ingredients, then add maybe 1-2 tsp more water, if batter seems too thick. All other ingredient proportions are the same.
• You will need about 1/2-3/4  cup oil for frying, using a small wok.
  • add about 5-6 pieces of batter-dipped slices to the hot oil.
  • Fry on medium-high heat.
  • Flip as the bottom gets brown- about 30-seconds – remove when other side gets browned.
  • Remove and place on paper-towel lined plate to absorb excess oil.
  • Repeat until all pieces are fried.
  • Serve hot
• If you have heated the oil for more than 10 min, it is not advisable to use it again. Discard the leftover oil in an appropriate way – do NOT put it down the sink – it will clog your pipes.
• If you have heated the oil for less than 10 min or so, you can use up the left-over ‘spent’ oil within the next 3-4 days.
  • If you plan to do so, transfer it to a container that can be refrigerated – a lidded glass jar works well.
  • However, please do not use it for deep-frying or roasting – that will convert the oil into substances that are harmful to health.
  • It is OK to use it for making a Tadka, if you will be adding the Tadka to Dal or vegetable at the end of the cooking process; – do not heat the oil for long periods of time. 

 

Storing leftovers:

Preferably, finish what you’ve made the same day!

If you do have any leftovers, store them for up to 2 days in the refrigerator in a container with a good lid. I do not recommend freezing these.

• To serve: Reheat in a toaster oven or airfryer (do not microwave- they will become soggy!)
  • Spread in a thin layer on a baking pan and heat for 7-8 minutes at 300-325 F / 150-160C till crisp.
    • Watch to make sure it does not overheat: the oil can catch fire if overheated

Nutrition

Calories: 160kcalCarbohydrates: 16gProtein: 5gFat: 9gSaturated Fat: 7gSodium: 296mgPotassium: 386mgFiber: 5gSugar: 6gVitamin A: 147IUVitamin C: 2mgCalcium: 17mgIron: 1mg

Keyword Ajwain, Aubergine, Baingan, Baking soda, Besan, Brinjal, Carom seeds, Cayenne, Chickpea flour, Chinese eggplant, cilantro, Coriander powder, cumin powder, Eggplant, Fresh coriander, fritters, Japanese eggplant, Owaa, Pakoda, Peanut oil, red chilli powder, Vaangi

Tried this recipe?Let us know how it was!

servings; 1 medium Chinese eggplant – sliced about 1/8 inch thick; Besan 1/4 cup; Water 1/4 cup; Salt- 1/8 tsp adjust; Red chilli powder – 1/4 tsp; Cumin seeds – 1/4 tsp; Carom seeds – 1/8 tsp; Coriander powder – 1/2 tsp; Cilantro – 2 tbsp chopped; Baking soda – pinch – 1/2 of 1/8 tsp; Oil – 4 tsp

Make batter Preheat pan for 4-5 min drizzle about 1 tsp oil on the pan . Spread with spatula . Make batter; Dip slices in batter , with a slotted spoon , transfer to hot griddle one at a time, close together, butt not quite touching; cover, cook on med heat – 3-4 min; Flip the whole batch with a spatula – cook until brown – transfer to paper-towel lined plate /serving dish; Serve with ketchup -enjoy!