Royapetta Pakoras Brinjal and potato pakoras. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Apr 2016 in Recipes Course New Update Main Ingredients Potatoes, Brinjal Cuisine Indian Course Snacks and Starters Prep Time 31-40 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Royapetta Pakoras 2 medium Potatoes 1 medium Brinjal 1 large Aubergines/brinjals round FOR BATTER 225 grams Gram flour (besan) 1/4 teaspoon Baking powder 1/2 teaspoon Red chilli powder 1/4 teaspoon Turmeric powder 2 teaspoons Coriander powder 2 teaspoons Cumin powder to taste Salt 2 tablespoons Yogurt to deep fry Oil Method Advertisment To prepare batter, mix all the dry ingredients in a bowl. Slowly beat in the yogurt, then a cup of water to form a thick, smooth batter. Beat it well and allow to stand for at least half an hour. Peel and wash potatoes and onion. Cut into two-millimeter thick roundels. Wash and cut aubergine into two-millimeter thick slices. Heat sufficient oil in a kadai. Beat the batter lightly. Dip each roundel of vegetable in the batter to coat lightly and deep fry until golden brown. Drain onto an absorbent paper. Serve hot with coconut or mint chutney. Nutrition Info Calories 1496 Carbohydrates 56.5 Protein 201.7 Fat 51.9 #Aubergines/brinjals round #Brinjal #Gram flour (besan) #Potatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article