Bengan pakora is my favorite pakora. I like my mixed veggie pakoras too but bengan pakora has a special place in my heart. The bland yet unique taste of eggplant and crispy spicy gram flour batter makes it unique and out of this world recipe. This is my version and I love my version 😀
- 2 cups gram flour
- ½ tspn baking powder
- Some cold water for medium thick batter
- Salt to taste
- 1 tbspn crushed red chilli dry
- ½ tspn turmeric powder
- 2 tbspns cracked coriander seeds
- 1 tbspn green chilli paste (fresh)
- 1 tspn cumin seeds
- 1 tbspn pomegranate seeds (crushed)
- 3 tbspns chopped fresh coriander
- Some chaat masala
- Oil for deep frying
- 2 brinjals/ eggplants/ bengan/ bataoon cut into medium thick slices
- Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the veggie.
- Keep aside for 5 minutes.
- Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
- Now dip and coat the brinjal slices into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
- Serve hot with mint chutney or just as it is. They taste great.
Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE
FOR CHICKEN SKEWERS
- 2 chicken breasts (cut into cubes)
- 2 tbspns lemon juice
- Some salt and black pepper
- ¼ tspn white pepper
- 1 tspn red chilli flakes
- ½ tspn garam masala
- ½ tspn coriander powder
- ½ tspn chicken powder
- ½ tspn meat tenderising powder
- 2 dollops of yogurt
- 1 tbspn cream
- Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
- Some oil for brushing over the skewers while BBQing.
FOR EGGPLANT DIP
- 1 large size eggplant
- 1 red onion chopped fine
- 1 tomato deseeded and chopped
- Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
- 2 cups yogurt
-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.
-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.
-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.
-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.
-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.
-Keep aside for 15 minutes.
-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.
-Serve hot meat with boiled rice and eggplant dip.