🍽️ Crispy Eggplant Pakoras

Name: Crispy Eggplant Pakoras
Total time: 30 min
Cuisine: German
Ingredients: 500 g small eggplants; 250 g chickpea flour; 1 tsp cumin; 0.25 tsp chili powder; 0.25 tsp coriander powder; 1 tsp sweet paprika powder; 1 tsp Garam Masala; salt; 1 l oil (for frying)

551 kcal · 30 min

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Ingredients

500 g small eggplants
250 g chickpea flour
1 tsp cumin
0.25 tsp chili powder
0.25 tsp coriander powder
1 tsp sweet paprika powder
1 tsp Garam Masala
salt
1 l oil (for frying)

Instructions

1. Wash the eggplants thoroughly and slice them into half-centimeter thick rounds.
2. Whisk the chickpea flour with all the spices and 300 milliliters of cold water until you have a thick batter with no lumps.
3. Pour the batter into a shallow bowl.
4. Heat the oil in a pot.
5. Dip the eggplant slices one by one into the batter and place them in batches into the hot oil.
6. Fry them for four minutes on each side.
7. Remove them and let them drain on kitchen paper.

Nutrition per serving

kcal: 551
Protein: 13 g · Fett/Fat: 54 g · Carbs: 31 g