Banarasi Eggplant Fitters

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Banarasi Eggplant Fitters

Chauritha wali Baigan & aloo ka pakora

passionate for food

Vivek Pathak

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A full time Marketer by profession and a part time food blogger. Of course always wanted to reverse this or maybe wait till retirement age.

chauritha-pakora-with-mint-cutney-tamarind-relish

Banarasi pakoda recipe

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Today I share my secret fritters recipe which is prepared using a very special batter called “Chauritha” in Hindi in Varanasi.

Banarasi Eggplant Fitters recipe was very popular and my late grandmother was very passionate about perfection on the batter. I remember my grandmother giving instructions to my mother on the ingredients and steps to perfect the Chauritha batter which is very important for the crispy aubergine fritters.

Interesting fact about Benaras?

A very strange and unbelievable custom practiced in the city of Varanasi is that of frog marriage, which is carried out in the rainy season at the Ashwamedh Ghat. The priest performs the ritual of wedding a couple of frogs and they are then left into the river.

These yummy spicy and crispy fritters are the tastiest pakora recipe you can find on the planet. The crispy and spicy notes come from rice, onion, garlic, green chilies and garam masala used in the batter. Since no gram flour is used in this Chauritha pakoras, turmeric is added to add bright yellow colour and to boost the flavours of this crispy fritters.

I have used potatoes and Brinjal/eggplant/aubergine to prepare these pakodas. However you can also use onions, jack fruit to make pakodas.

Basic Information

Prep Time: 30 min

Cooking Time: 15 min

Total Time: 45 min

Spice Meter: Hot

Serves: 4

Ingredients for Banarasi Eggplant Fitters:

Rice soaked in water for 3 hours – 100 gm

Medium Onion (cut) –  1 no.

Green chili – 1 no.

Garlic cloves – 4-5 nos.

Turmeric – ½ tsp.

Garam Masala (Indian powered spice)- ½ tsp.

ingredients-for-chauritha-batter

Ingredients for secret batter “chauritha”

Corn Flour – 1 tsp.

Salt – ½ tsp.

Olive Oil (for frying) – 100 ml




Preparation of Banarasi Eggplant Fitters

Preparation of secret Chauritha batter
  • Soak 100 gm. rice in lukewarm water for 3 hours. Peel off onion and garlic cloves.
  • Prepare a fine paste of rice, onion, garlic and green chili in mixer.
  • Now add corn flour to the batter and mix it well. Corn flour helps in holding the batter and ensures that the fritters absorb less oil.
  • Add turmeric, garam masala powder and salt to the batter and mix them well.
chauritha-pakora-eggplant-potato

Batter and eggplant ready for frying

Final preparation of Banarasi eggplant fritters
  • Cut the eggplant into 1 inch thick long strips. Similarly peel off potatoes and cut 1 inch thick long strips of potatoes too.
  • Add olive oil into a deep pan and heat the oil for deep frying. Dip the eggplant and potato sticks into the batter and gently dip them into hot olive oil.
  • Simmer the flame and let these fritters fry at lower temperature to ensure fritters are crispy to the core.
  • Serve these crispy Banarasi eggplant fritters with dips/chutney/relish of choice. I personally like to serve these crispy fritters with green mint chutney, and sweet tangy tamarind relish.
banarasi-eggplant-fritters

Banarasi eggplant fritters recipe




This Banarasi eggplant fritters are a must starter in Banarasi Indian thali recipe. To check out my Indian thali recipe click here!

Banarasi Eggplant Fitters

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

4

Banarasi Eggplant Fitters

Serve these crispy Banarasi eggplant fritters with dips/chutney/relish of choice. I personally like to serve these crispy fritters with green mint chutney, and sweet tangy tamarind relish.

Ingredients

  • Rice soaked in water for 3 hours - 100 gm
  • Medium Onion (cut) - 1 no.
  • Green chili - 1 no.
  • Garlic cloves - 4-5 nos.
  • Turmeric - ½ tsp.
  • Garam Masala (Indian powered spice)- ½ tsp.
  • Corn Flour – 1 tsp.
  • Salt - ½ tsp.
  • Olive Oil (for frying) - 100 ml

Instructions

  • Preparation of secret Chauritha batter
  • Soak 100 gm. rice in lukewarm water for 3 hours. Peel off onion and garlic cloves.
  • Prepare a fine paste of rice, onion, garlic and green chili in mixer.
  • Now add corn flour to the batter and mix it well. Corn flour helps in holding the batter and ensures that the fritters absorb less oil.
  • Add turmeric, garam masala powder and salt to the batter and mix them well.
  • Final preparation of Banarasi eggplant fritters
  • Cut the eggplant into 1 inch thick long strips. Similarly peel off potatoes and cut 1 inch thick long strips of potatoes too.
  • Add olive oil into a deep pan and heat the oil for deep frying. Dip the eggplant and potato sticks into the batter and gently dip them into hot olive oil.
  • Simmer the flame and let these fritters fry at lower temperature to ensure fritters are crispy to the core.
  • Serve these crispy Banarasi eggplant fritters with dips/chutney/relish of choice. I personally like to serve these crispy fritters with green mint chutney, and sweet tangy tamarind relish.
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