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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

ingredients

ingredients

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

Dip:

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

Preparation

Preparation

1

Dip:

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

2

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

3

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.

4

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