Baigan & Lauki Pakoda Recipe

Wash the aubergine. Trim ends and cut into small dice (about 1/2 inch) or thin slices, then roughly chop to get about 1 cup. Place diced aubergine in a bowl and sprinkle 1/4 tsp salt; let sit 5–7 minutes, then pat dry with a kitchen towel to remove excess moisture. This prevents the batter from becoming too watery.

Peel the lauki (bottle gourd), grate coarsely, then squeeze gently in a cloth or with your hands to remove excess water. Reserve about 2–3 tablespoons of the squeezed liquid (it can be added back if batter is too thick). You should have about 1 cup grated lauki ready.

In a large mixing bowl combine 1 cup besan and 2 tbsp rice flour. Add turmeric, red chili powder, ajwain, amchur (or lemon), and 1 tsp salt. Whisk the dry ingredients so spices are evenly distributed.

Add 2–3 tbsp water and mix to form a thick, lump-free batter. The consistency should be thick enough to coat the back of a spoon and to hold vegetable pieces together; adjust with the reserved lauki liquid or additional water 1 tsp at a time. If using baking soda, mix it into the batter at this point.

Fold the prepared aubergine and squeezed grated lauki into the batter so all vegetable pieces are evenly coated. Add chopped green chilies, grated ginger, chopped coriander leaves, mint (if using), and sliced green onion. Taste and adjust salt or chili (keep in mind batter is raw so flavors will mellow slightly during frying).

In a deep, heavy-bottomed pan or kadhai, pour enough vegetable oil to come to about 2–3 inches deep (approx. 2 cups for a small pan). Heat the oil over medium heat until it reaches 170–180°C (340–360°F). If you don't have a thermometer, drop a small pinch of batter into the oil — it should sizzle and rise slowly to the surface without browning instantly.

Using two teaspoons or your fingers, drop golf-ball–sized spoonfuls of the vegetable-batter mixture into the hot oil, leaving space between each so they don't stick together. Do not overcrowd the pan; fry in batches.

Fry the pakodas, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes per batch depending on size and oil temperature. If the pakodas brown too quickly, reduce heat slightly so the inside cooks through.

Use a slotted spoon to remove the pakodas and drain on paper towels or a wire rack. Sprinkle a light pinch of salt immediately if desired to enhance flavor.

Serve Baigan & Lauki Pakoda hot, garnished with extra chopped coriander if desired. Accompany with green coriander-mint chutney, tamarind-date chutney, or ketchup and hot masala chai for a classic snack pairing.