How to make Vangun Pakora -

Delicious brinjals fried to crisp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन), Gram Flour

Cuisine : Kashmiri

Course : Snacks and Starters


Vangun Pakora

Vangun Pakora Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vangun Pakora Recipe

  • Brinjal 2 long

  • Gram Flour 1 cup

  • Soda bicarbonate a pinch

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Asafoetida a pinch

  • Cumin powder 1/4 teaspoon

  • Salt to taste

  • Oil for deep-frying

Method

Step 1

Wash, remove stems and cut brinjals into long thin strips. Mix gram flour with soda, red chilli powder, turmeric powder, asafoetida, cumin powder, salt and three-fourth cup of water to make a batter.

Step 2

Heat sufficient oil in a kadai. Dip brinjal pieces in the batter and deep fry till crisp and golden brown. Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.