Go Back
–+ servings
air fryer eggplant pakora
Print Recipe
No ratings yet

Air Fryer Eggplant Pakora | Baingan Pakora

Crispy air fryer eggplant pakora made with chopped eggplant, onion, red lentil flour, besan, spices, and very little oil. A lighter no deep-fry Indian snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Indian
Keyword: baingan pakora, eggplant pakora
Servings: 4
Author: bhavana bhatia

Equipment

  • Air fryer
  • Mixing bowl
  • Perforated parchment paper

Ingredients

  • 2 cups chopped eggplant
  • ½ onion finely chopped
  • ⅓ cup red lentil flour
  • 2 tablespoons gram flour / besan
  • 1 teaspoon salt or to taste
  • ½ teaspoon dry mango powder or lime juice
  • 1 teaspoon paprika or to taste
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon oil
  • 2 tablespoons water
  • 1 small pinch baking soda

Instructions

  • Add chopped eggplant and onion to a large mixing bowl.
  • Add salt, dry mango powder, paprika, and any other spices you are using.
  • Mix well and keep aside for 10–15 minutes. This helps the eggplant and onion release moisture.
  • Add red lentil flour, gram flour, chopped coriander leaves, and oil.
  • Mix until the eggplant and onion pieces are well coated with the flour.
  • In a small bowl, mix 2 tablespoons water with a small pinch of baking soda.
  • Add this water slowly to the pakora mixture.
  • Mix again to form a thick, sticky mixture. Do not make it runny.
  • Preheat the air fryer to 180°C for 3–5 minutes.
  • Line the air fryer basket with perforated parchment paper.
  • Place small portions of the pakora mixture in a single layer.
  • Air fry at 180°C for 18–20 minutes, or until golden and crisp on the edges.
  • Brush or spray a little oil halfway if the pakoras look dry.
  • Serve hot with green chutney, ketchup, or yogurt dip.

Video

Notes

  1. Do not make the batter runny, as eggplant releases moisture while resting. Add water slowly and stop once the flour coats the eggplant well.
  2. Use small portions so the pakoras cook through and crisp better.
  3. Use perforated parchment paper so the pakoras do not stick and the air can still circulate.
  4. Cooking time may vary depending on the size of the pakoras and the air fryer model.
  5. Fresh eggplant works best. If using frozen eggplant, thaw completely and pat dry before mixing.