for the recipe Baigun & Mirchi Pakoras with Creamy Coriander Dip
|250 g||Aubergines (1medium, cut lengthwise)|
|250 g||Green Chillies (big)|
|4 tbsp||Besan (Gram Flour) (60g)|
|2 tsp||Cornflour (10g)|
|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.
For convenience use Dr. Oetker Funfoods Mint Mayonnaise or Tartare Sauce as a dip with the pakodas.
|Per serving / piece||Per 100 g / ml|