Baingan Pakoras (deep Fried Eggplant)

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Ingredients 9 ingredients

vegetable oil for deep frying
1 medium-size eggplant -- washed but not peeled cut in half lengthwise -- and each half sliced crosswise into 12 pieces
Dip
3/4 cup cold water
1/4 cup rice flour
1 cup besan -- (chick-pea flour)
1 teaspoon ground cumin
1/4 teaspoon ground hot red pepper
1 tablespoon salt

Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Rice flour High in thiamine · High in niacin · High in vitamin B6 · +6
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in niacin · 6.3 mg per 100 g, 40% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in vitamin B6 · 0.7 mg per 100 g, 53% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
High in phosphorus · 337 mg per 100 g, 48% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in manganese · 4.0 mg per 100 g, 201% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of pantothenic acid · 1.6 mg per 100 g, 27% of the reference intake per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism.
- Pantothenic acid contributes to normal mental performance.
- Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
1 more authorised claims

Pantothenic acid contributes to the reduction of tiredness and fatigue.
Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet
Source of magnesium · 112 mg per 100 g, 30% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims

Magnesium contributes to normal functioning of the nervous system.
Magnesium contributes to normal muscle function.
Magnesium contributes to normal protein synthesis.
Magnesium contributes to normal psychological function.
Magnesium contributes to the maintenance of normal bones.
Magnesium contributes to the maintenance of normal teeth.
Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
Source of zinc · 2.5 mg per 100 g, 25% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 23% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Rice flour, brown”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to coat them evenly. Set aside for at least 30 minutes.
Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.
Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350* on a deep-frying thermometer.
Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as possible. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until golden brown on all sides. As they brown, transfer them to paper towels to drain.
Baingan pakoras are traditionally served as a snack or as part of a meal.

Plating

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Cookware for this recipe

Wok
Deep fryer or deep pan
Frying pan
Mixing bowl
Chef's knife
Cutting board
Vegetable peeler
Wooden spoon
Spatula
Slotted spoon
Tongs
Colander