Lehsuni Baingan Pakode or Garlicky Aubergine Fritters

What brightens up a gloomy rainy evening? Spicy and hot lehsuni baingan pakodas! These garlic flavoured  aubergine fritters are a delight with a cuppa. My friend Sharmishta tells me they are called ‘Beguni’ in Calcutta. A plateful of these is a quick mood lifter and these are quick and simple to make!
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Aubergine (Baingan) ,sliced- 1 large
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For the fritter batter
Besan/chick pea flour-  1 cup
Minced garlic- 1 tbsp (or less if you find it too pungent)
Water- ¾ cup (add slowly to make a medium thick batter)
Salt- 1 tsp
Red chilli powder- ½ tsp (or less as per taste)
Turmeric  (Haldi)-  1 fat pinch
Mango Powder (Aamchoor)- ¼ tsp
Garam Masala- ¼ tsp
Green chillies,chopped fine- 1 tsp
Fresh coriander, chopped fine- 1 Tbsp
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Mix all the ingredients for the batter and add water gradually to make a medium thick batter.
Beat well with hand or a balloon whisk for about 4-5 minutes.
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Heat oil and dip each slice in the batter and fry.
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Serve hot.
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21 thoughts on “Lehsuni Baingan Pakode or Garlicky Aubergine Fritters

  1. Instead putting all these spicy masalas in the flour better we can apply to baingan and in flour only salt and soda should b addef I think do.like this kids also xan eat since outer layer will b non spivy.

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