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Crispy on the outside, soft and tender on the inside, these spiced eggplant fritters are a classic Sindhi tea-time snack. Perfect for a rainy day with a cup of chai!
Prepare the Eggplant
Make the Batter
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Crispy on the outside, soft and tender on the inside, these spiced eggplant fritters are a classic Sindhi tea-time snack. Perfect for a rainy day with a cup of chai!
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 321.28 calories per serving with 9.86g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakoras
Garnish and Serve
This batter works wonderfully with other vegetables. Try it with thinly sliced potatoes, onions, spinach leaves, or zucchini for different types of pakoras.
For a different flavor profile, add 1/2 teaspoon of crushed coriander seeds and 1/4 teaspoon of garam masala to the batter.
For a lower-oil option, pan-fry the battered slices in a non-stick skillet with a few tablespoons of oil. Alternatively, arrange them on a baking sheet, spray with oil, and bake in an air fryer or oven at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp.
Eggplant is a good source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
The batter is made from besan (gram flour), which is derived from chickpeas and provides a good source of plant-based protein, essential for muscle repair and bodily functions.
Eggplant contains antioxidants like nasunin, found in its purple skin, which helps protect the body's cells from damage caused by harmful free radicals.
Ajwain (carom seeds) added to the batter is well-known in traditional medicine for its digestive properties, helping to alleviate gas and indigestion.
A single serving of Vangan ja Pakora (about 5 pieces or 155g) contains approximately 330-360 calories. The majority of the calories come from the oil absorbed during deep-frying and the besan batter.
While the core ingredients like eggplant (high in fiber and antioxidants) and besan (plant-based protein) have health benefits, the deep-frying process adds a significant amount of fat and calories. Therefore, they are best considered an indulgent snack to be enjoyed in moderation.
Soggy pakoras are usually the result of two things: the oil temperature being too low, or the batter being too thin. If the oil isn't hot enough, the pakoras absorb oil instead of frying quickly. If the batter is too runny, it won't create a proper crispy seal around the eggplant.
Pakoras are best served immediately as they lose their crispiness over time. If you must make them ahead, you can reheat them in an oven or an air fryer at 350°F (175°C) for 5-7 minutes to help them crisp up again. Avoid reheating in a microwave, as this will make them soft.
Traditionally, Vangan ja Pakora are served with a spicy and tangy green chutney made from cilantro and mint. They also pair wonderfully with sweet and sour tamarind chutney or even a simple tomato ketchup.