Brinjal Pakora

This Recipe Makes 25-30 Bite-Sized Brinjal Pakoras

Episode 14 of Mum’s Series: How My Mum Makes It

Crispy, golden and delicious, these Brinjal Pakoras are made with thin slices of brinjal coated in a warmly spiced chilli bite batter before being fried until beautifully crisp.

This is another one of those simple South African Indian recipes that reminds me of home. My mum makes her brinjal pakoras slightly differently from how my grandmother used to make them. My grandmother would leave the brinjal slices as whole circles, while Mum cuts each slice in half.

And I actually prefer Mum’s way! The smaller pieces become crispier all around, are easier to eat and make the perfect bite-sized pakoras. They’re almost like little brinjal chips and once you start eating them, it’s very hard to stop.

My favourite way to enjoy them is actually sandwiched between buttered bread, but they’re just as delicious served on their own, with a dipping sauce or alongside a meal.

Tips for Making the Best Brinjal Pakora

Add the milk gradually.
Don’t add all the milk at once. The amount needed can vary slightly depending on the chilli bite mix and flour you’re using.

Get the batter consistency right.
The batter should cling nicely to the brinjal without being excessively thick. If it’s too thick, add a small splash of milk. If it’s too thin, add a little more chilli bite mix or flour.

Slice the brinjal evenly.
Around ½ cm thick works well. If the slices are too thick, the outside may brown before the brinjal becomes tender.

Don’t overcrowd the pan.
Frying in smaller batches helps maintain the oil temperature and gives you crispier pakoras.

Keep the heat at medium.
If the oil is too hot, the batter will brown too quickly. If it’s too cool, the pakoras can absorb too much oil.

Drain immediately.
Place the pakoras onto paper towels as soon as they come out of the oil.

Eat them fresh if you can!
They’re at their absolute best when they’re freshly fried – crispy on the outside and soft and tender inside.

How Many Does This Recipe Serve?

This recipe makes approximately 25-30 bite-sized brinjal pakoras, depending on the size of your brinjal and how thick you slice it.

Serves approximately 4-6 people as a snack or side dish.

If you’re serving these at a gathering, I’d recommend making a double batch because they disappear very quickly!

How to Store Brinjal Pakora

Brinjal pakoras are best enjoyed fresh, but leftovers can be stored.

Allow the pakoras to cool completely before storing them in an airtight container.

Place a sheet of paper towel underneath the pakoras to help absorb excess moisture.

Store in the refrigerator for up to 2-3 days.

I wouldn’t recommend leaving cooked pakoras sitting at room temperature for an extended period, particularly in warm weather.

How to Reheat Brinjal Pakora

For the crispiest results, I recommend reheating them in an air fryer.

Air fryer:
Preheat to 180°C and heat for approximately 5-8 minutes, or until hot and crispy.

Oven:
Place in a preheated oven at 180°C for approximately 10-15 minutes, turning once if needed.

Avoid the microwave if possible. Although it will heat the pakoras, it can make the coating soft rather than crispy.

Can Brinjal Pakora Be Frozen?

Yes, you can freeze cooked brinjal pakoras, although they are best when freshly made.

Allow them to cool completely, then arrange them in a single layer and freeze until firm. Transfer them to a freezer-safe container or bag and use within approximately 1 month for the best quality.

Reheat directly from frozen in an air fryer at 180°C until heated through and crispy, adding a few extra minutes to the cooking time as needed.