You will need three tablespoons of besan which is gram flour, a quarter teaspoon of red chili powder, a quarter teaspoon of salt, half a teaspoon of zeera, one eggplant. For onion pakoras or fritters, you will need some medium sized chopped onions and some coriander.
For making the butter, add the red chili powder, zeera and salt to the ground flour or besan, add a little bit of water and mix it all together. We will need a medium thickness of butter to this, add a little bit more water and that is the consistency we are after.
First, slice the eggplant into medium to thick pieces. Put each of the eggplants in the mixture and fry so we are using it like a butter. Flip it over. Fry until golden brown and spit them out on a paper towel. Do the same with the onion, mix it into the butter. Now, like we did for the eggplant, just ease the mixture in, a few pieces at a time and then just randomly shake and just flip them over. Now that it is golden brown, we can take them out on a paper towel. Serve the pakoras or the fritters onto the dish. So, that is it. We have got the eggplant pakora and the onion pakora and we have served it with some tamarind sauce or — we can usually have this dish in wavy weather in Pakistan or during Ramadan. But it is great as a snack anytime of the year.
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