Ramazan has begun, and as promised, we are bringing you live sessions from the kitchens across Pakistan and the world, where all the preparations are taking place. Why? Because we want to showcase the diversity of taste and flavors in Pakistani Kitchens. It is a delight to discover the variety of tastes of our country!
We took you to a typical Islamabadi kitchen on the very first day of Ramazan, and our eyes devoured some really flavorful delights. We saw yummy chicken cheese balls in the making, then there was mango slush and mint lassi. Everything turned out really amazing and we had a feast! The special dish of the day was the Baingan kay Pakoray or Eggplant Pakora, so we are sharing the recipe of the dish here.
Watch the live show here:
- Aubergine: 2 thinly sliced
- Salt to sprinkle
- Red chili powder to sprinkle
- Oil for frying
- 1 cup besan
- 1 tsp oil that will help make the batter fluffy!
- 1 teaspoon each coriander powder, red chili flakes, salt, coriander seeds
- Green chillies, sliced thinly
- Water to make a not-so-thick or thin batter!
- Take the sliced aubergines and sprinkle salt on it on both sides. Let it sit for 15 minutes.
- Once you see water droplets on the slices, take each slice and pat dry it with tissue paper. This step will add crunchiness to the pakoras.
- Sprinkle with red chilli powder.
- In a flat pan, add 1 cup of oil
- Now coat the slices with the batter, and fry it one by one.
Serve it hot! You will get the most amazing aubergine fritters!