Brinjal Pakora

Start by preapring the batter. Mum uses the Pakco chilli bite mix, but you can use any brand of chilli bite mix.

Add the chilli bite mix to a deep mixing bowl.

Add the all-purpose or cake flour, corn flour and baking powder, followed by the turmeric powder, garam masala, cumin powder, chilli powder, salt and cumin seeds.

Mix all the dry ingredients together until evenly combined.

Gradually pour in the milk while mixing continuously. Mum uses the milk straight from the fridge, so there’s no need to bring it to room temperature.

You may need anywhere from ½ to ¾ cup of milk, so add it gradually until you reach the right consistency.

You want a smooth, medium-thick batter that is thick enough to coat the brinjal generously, but still flows easily from a spoon or whisk. It shouldn’t be so thick that it clumps onto the brinjal, and it shouldn’t be so runny that it slides straight off.

Place a 20 cm pan over medium heat and add approximately 500-600 ml vegetable oil, or enough oil to fry the pakoras comfortably. Allow the oil to heat while you prepare the brinjal. The oil should be hot enough that a little batter dropped into it sizzles immediately, but it should not be smoking.

Next, onto the brinjal.

Slice off the top of the brinjal and discard then slice the brinjal into rounds approximately ½ cm thick.

Once all the brinjal has been sliced, you can cover the slices with a paper towel while you prepare the rest. This helps prevent the cut surfaces from oxidising and turning dark.

Now cut each round in half, creating semi-circle pieces. My grandmother used to leave the brinjal as whole circles, but Mum cuts hers into smaller pieces. I actually prefer them this way because they become crispier all around and make perfect bite-sized portions.

Take each piece of brinjal and dunk it into the batter, making sure it is well coated.

Allow any excess batter to drip back into the bowl before carefully placing the coated brinjal into the hot oil.

Fry in batches and don’t overcrowd the pan, as this can cause the oil temperature to drop and result in greasy pakoras.

Fry for approximately 2-3 minutes per side, turning as needed, until the coating is deep golden, crisp and cooked through.

The brinjal inside should be tender while the outside is beautifully crisp.

Cooking time can vary slightly depending on the thickness of your slices and the temperature of your oil, so use the colour and texture as your guide.

Once golden and crispy, carefully remove the brinjal pakoras from the oil using a slotted spoon.

Place them onto a plate lined with paper towels to absorb any excess oil.

Transfer the pakoras to a serving platter and serve while they’re hot and crispy.

You can enjoy your brinjal pakoras with a dipping sauce or chutney.

Enjoy as part of a savoury snack platter, as a side dish alongside your favourite meal, or on their own as a snack

Or my favourite way – sandwiched between slices of buttered bread! There’s something about the crispy, spicy pakora with soft, buttery bread that just works.

What I love about this recipe is that it’s another little piece of our family food history.