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Royapetta Pakoras

Brinjal and potato pakoras. This is a Sanjeev Kapoor exclusive recipe.

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
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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

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  1. 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.
  2. 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.
  3. 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
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