Lighter Baingan Pakora
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Brinjal slices dipped in spiced besan batter and crisped — pakora rain-day energy with less oil.
Baingan pakora is a monsoon favourite, and the lighter version keeps the besan coating thin so the brinjal slice is the main thing you taste. Air-frying is the easiest way to keep it crisp without a kadhai of oil.
Ingredients
How to Make It
Mix seasoned batter; coat slices.
Air-fry/shallow-fry until crisp.
Serve with chutney.
Nutrition per serving
* Approximate values per serving
Health Benefits
Besan protein with air-fry finish cuts deep-fry oil. Keep a small plate.
A thin besan and rice flour coating gives crunch with less batter than a typical bhajiya, and a few drops of oil on an air fryer basket go a long way.
Pro Tips
- →Batter thin coat.
- →Hot cooking surface.
- →Serve fresh.
- →Cut the brinjal into rounds about 5 mm thick, thicker slices stay raw inside.
- →Make the batter thick enough to coat the back of a spoon, not runny.
- →Spray or brush a little oil on both sides before air-frying and turn halfway.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Besan (chickpea flour): about 387 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Onion pakora same batter.
- 2Stuffed brinjal bajji.
- 3Add a spoon of chopped coriander and a pinch of amchur to the batter for a sharper taste.
Frequently Asked Questions
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