Eggplant Pakoras with Mint and Coriander Sauce

Eggplant Pakoras with Mint and Coriander Sauce


7 people made this

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.


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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Reviews (1)


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

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