Eggplant Pakora / Baigan_ke_pakore

Let’s make the batter first.
In a mixing bowl, mix all dry ingredients besan, rice flour, cornflour, chilli powder, red chilli flakes, coriander seeds, cumin seeds, a pinch of hing and salt as required.

Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency. Ensure that there are no lumps.

Dip the Baigan slices in the batter such that the batter is coated uniformly.
Gently immerse them in hot oil and fry on both sides until they are crisp and done.
With a slotted spoon, remove the Baigan/Eggplant pakoras and drain oil.

Pat dry pakoras on a paper kitchen towel to remove excess oil
Fry all the pakodas in batches similarly.
Serve with raita, chutney or your favourite sauces.