Eggplant Pakoras with Mint and Coriander Sauce

    (1)
    55 minutes

    Pokoras are a great starter to an Indian meal and can be made with any vegetable but eggplant is my favourite. Serve with a yoghurt based mint and coriander sauce.


    8 people made this

    Ingredients
    Serves: 8 

    • 2 cups (250g) chickpea flour (besan)
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground coriander
    • 1/2 teaspoon mustard seeds, crushed
    • 1 teaspoon ground sweet paprika
    • 1/2 teaspoon cardamom seeds, crushed
    • 1/2 teaspoon ground sweet red chilli
    • 1/2 teaspoon ground cumin
    • 1 pinch salt and pepper, to taste
    • 1 1/4 cups (310ml) water
    • oil for frying
    • 4 eggplants, peeled and thinly sliced
    • Mint and Coriander Sauce
    • 25g coriander, diced
    • 25g mint, diced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon curry powder
    • 1 teaspoon ginger, grated
    • 1/2 lemon, juice only
    • 200g natural yoghurt
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. In a bowl, combine the chickpea flour, bicarb soda, spices, salt and pepper. Gradually add water and whisk until you get a thick paste.
    2. Heat the oil in a large saucepan over medium heat. When hot dip the eggplant slices in the batter then place in the oil. Cook for a few seconds until brown. Remove with a slotted spoon then drain on a paper towel and serve hot with the sauce.
    3. Mint and Coriander Sauce: Prepare the sauce by mixing the coriander, mint, cumin, curry, ginger, lemon juice, natural yoghurt, salt and pepper. Keep refrigerated.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1)

    Reviews in English (1)

    0

    delicious and so easy! It has become an instant favorite in our home!  -  10 May 2013

    Write a review

    Click on stars to rate
    See all 10 collections