Royapetta Pakoras

Ingredients list for Royapetta Pakoras

• 2 medium Potatoes
• 1 medium Brinjal
• 1 large Aubergines/brinjals round
• FOR BATTER
• 225 grams Gram flour (besan)
• 1/4 teaspoon Baking powder
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 2 teaspoons Cumin powder
• to taste Salt
• 2 tablespoons Yogurt
• to deep fry Oil

Method

1. To prepare batter, mix all the dry ingredients in a bowl. Slowly beat in the yogurt, then a cup of water to form a thick, smooth batter.
2. Beat it well and allow to stand for at least half an hour. Peel and wash potatoes and onion. Cut into two-millimeter thick roundels. Wash and cut aubergine into two-millimeter thick slices.
3. Heat sufficient oil in a kadai. Beat the batter lightly. Dip each roundel of vegetable in the batter to coat lightly and deep fry until golden brown. Drain onto an absorbent paper. Serve hot with coconut or mint chutney.

Nutrition Info