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Baigun & Mirchi Pakoras with Creamy Coriander Dip

Baigun & Mirchi Pakoras with Creamy Coriander Dip recipe

20 Servings

some practice required 20 Minutes



for the recipe Baigun & Mirchi Pakoras with Creamy Coriander Dip

Pakodas: :

250 g Aubergines (1medium, cut lengthwise)
250 g Green Chillies (big)
4 tbsp Besan (Gram Flour) (60g)
2 tsp Cornflour (10g)
50 ml Water
1 tsp Salt (5g)
1 tsp Black Pepper Powder (5g)
150 ml Vegetable Oil


5 tbsp Dr. Oetker FunFoods Mayonnaise Garlic (75g)
20 g Mint Leaves (4-5 leaves, chopped)





In a bowl add garlic mayonnaise and mint leaves. Mix well.


In another bowl add besan, corn flour, water, salt & black pepper powder. Mix well until the batter is smooth.


Heat oil in a kadhai on medium flame. Dip the baigun & chilies in the batter & deep fry one by one. Place the pakodas on tissues to soak off excess oil.


Serve hot pakoras with the creamy coriander dip.

Calorie and nutritional information for the recipe Baigun & Mirchi Pakoras with Creamy Coriander Dip

Per serving / piece Per 100 g / ml
energy 19kcal 43kcal
fat 1.8g 4.2g
carbohydrates 0.4g 1g
protein 0.1g 0.3g