Eggplant Pakoras with Mint and Coriander Sauce

    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.

    12 people made this

    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

    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.

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