📝 About This Recipe
A beloved staple of Afghan street food culture, Pakora-e-Banjan transforms the humble eggplant into a crispy, spice-infused delicacy. These fritters feature tender slices of eggplant enveloped in a velvety chickpea flour batter seasoned with fragrant coriander and turmeric. Perfectly golden and irresistibly crunchy, they offer a soulful taste of Kabul’s vibrant snack stalls and are traditionally served with a zesty yogurt-garlic dip.
🥗 Ingredients
The Eggplant
- 2 medium Globe Eggplant (sliced into 1/4 inch thick rounds)
- 1 teaspoon Salt (for sweating the eggplant)
The Spiced Batter
- 2 cups Gram Flour (Besan/Chickpea Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crispiness)
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1 tablespoon Garlic Paste (freshly ground)
- 1 teaspoon Dried Dill (crushed between palms)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
- 1.25 cups Cold Water (added gradually)
Frying and Garnish
- 3 cups Vegetable Oil (for deep frying)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Slice the eggplants into uniform 1/4-inch thick rounds. Lay them out on a baking sheet lined with paper towels and sprinkle lightly with salt; let them sit for 15 minutes to draw out excess moisture.
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2
While the eggplant rests, sift the gram flour and rice flour into a large mixing bowl to ensure there are no lumps.
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3
Whisk in the ground coriander, turmeric, red chili powder, dried dill, baking powder, and a pinch of salt until the dry ingredients are well combined.
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4
Add the garlic paste to the dry mix, then slowly pour in the cold water while whisking constantly.
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5
Continue whisking until the batter is smooth and has the consistency of thick pancake batter. It should be thick enough to coat the back of a spoon without running off instantly.
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6
Pat the eggplant slices dry with a clean paper towel to remove the beads of moisture and excess salt.
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7
Heat the vegetable oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
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8
Working in batches, dip an eggplant slice into the batter, ensuring it is fully and evenly coated on both sides.
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9
Carefully lower the coated eggplant into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy pakoras.
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10
Fry for 3-4 minutes per side, turning once with a slotted spoon, until the exterior is a deep golden brown and very crispy.
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11
Use the slotted spoon to remove the pakoras and place them on a wire rack or paper towels to drain excess oil.
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12
Repeat the process with the remaining eggplant slices, maintaining the oil temperature between batches.
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13
Transfer the hot pakoras to a serving platter and garnish immediately with chopped fresh cilantro.
💡 Chef's Tips
Don't skip the 'sweating' process for the eggplant; it removes bitterness and prevents the pakoras from becoming soggy. Ensure your water is cold when mixing the batter; this helps create a crispier shell upon contact with the hot oil. If the batter is too thin, add a tablespoon of gram flour; if too thick, add water one teaspoon at a time. Maintain the oil temperature at approximately 350°F (175°C); oil that is too cool results in greasy pakoras, while too hot will burn the outside before the eggplant softens. For an extra Afghan touch, add a teaspoon of caraway seeds (ajwain) to the batter for a unique digestive boost and flavor.
🍽️ Serving Suggestions
Serve hot with a side of 'Chutney-e-Gashneez' (Afghan Green Chili and Coriander Chutney). Pair with a cool bowl of garlic-infused Greek yogurt topped with dried mint. Accompany with a pot of hot Afghan green tea flavored with cardamom. Serve alongside a fresh 'Salata' (diced tomato, cucumber, and onion salad) to cut through the richness of the fry. Enjoy as a classic appetizer before a main course of Kabuli Pulao.