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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