Chef Kunal shared a simple recipe for masala corn that can be made at home with milk and butter

The combination of drizzling rain and hot pakoras is traditionally very close to all residents of India. However, if you are tired of the usual potato, onion, or pepper pakoras and want to try something new during the rain, crispy eggplant pakoras will be an ideal choice. These pakoras are distinguished by their incredible taste, being very crispy on the outside and soft on the inside, which will make you forget the taste of any other kind of pakora. Even those who usually avoid eating eggplant will enjoy them greatly.

Ingredients for Preparation

For this dish, you will need one large eggplant (which can be cut into round or long slices). The base consists of one cup of besan, and two tablespoons of rice flour are used to add extra crispiness. Also required are ½ teaspoon of ajwain, one teaspoon of red chili powder, ½ teaspoon of turmeric, one teaspoon of chaat masala, finely chopped fresh green coriander, salt to taste, water to make the batter, and oil for frying.

Step-by-Step Instructions

First, the eggplant should be thoroughly washed and cut into thin rounds. To prevent the cut pieces from darkening, they must be soaked in water briefly and then completely dried before frying. Next, in a bowl, mix the besan, rice flour, ajwain, red chili, turmeric, salt, and minced green coriander. Gradually adding water, knead a thick and smooth batter, ensuring it is not too runny.

Heat oil in a pan over high heat, then reduce the temperature to medium. Then, dip each slice of eggplant in the prepared batter and carefully lower it into the hot oil. Fry the pakoras, turning them on both sides until they are golden and crispy.

Serving the Dish

Place the finished crispy eggplant pakoras on a kitchen towel to remove excess oil. Before serving, sprinkle with chaat masala and serve hot with spicy green chutney or tomato ketchup, as well as strong tea.

Around the time after lunch, approximately at 4 or 5 PM, there is often a desire to eat something. Instead of consuming unhealthy fried snacks, Bhel Puri offers an excellent, light, and refreshing option. This delicious combination of puffed rice (murmure), chopped fresh vegetables, sweet and sour sauce, and sev is prepared in just a few minutes, and its tangy and spicy taste is great for boosting mood. The advantage of this dish is that it does not require long cooking in the kitchen or the use of a stove.

Quick Recipe and Ingredients

To prepare, you need 2 cups of puffed rice (lai/popcorn), 1 finely chopped onion, 1 finely chopped tomato, 1 boiled potato (chopped), 2 finely chopped green chilies, 2 tablespoons of sweet ginger sauce, 2 tablespoons of hot green sauce, half a cup of salted snack or sev, 1 teaspoon of chaat masala, half a lemon, and finely chopped coriander. Optionally, you can sprinkle roasted cashews and almonds.

Step-by-Step Preparation Instructions

First, place the puffed rice in a large mixing bowl. Then add the chopped onion, tomato, boiled potato, and green chili. After that, top with the hot green sauce, sweet ginger sauce, chaat masala, and salt to taste, and mix thoroughly. Finally, sprinkle the dish with lemon juice, sev, and coriander, serving immediately.

Secret Tips for Perfect Results

To keep the puffed rice crunchy if it seems moist, it should be lightly roasted on a dry pan for one minute before making the bhel. It is also important to serve the dish immediately after mixing, as the puffed rice softens very quickly after adding sauces and spices. To achieve a texture comparable to restaurant quality, it is recommended to add 2-3 crunchy chips (papdi), which should be crushed by hand.