Makanan Unik Brinial Pakoda Cara Masaknya Gokil 🤔❤

Ingredients

• 2 pieces Eggplant (Brinjal) (Medium size, about 300 g each, skin left on)
• 1 cup All-Purpose Flour (Sifted, room temperature)
• 1 cup Water (Cold, adjust to achieve smooth batter consistency)
• 2 cups Vegetable Oil (For deep‑frying, high smoke‑point oil such as canola or sunflower)

Instructions

1. Slice the Eggplant

   Place the eggplants on a cutting board and cut them into ½‑inch (≈1 cm) thick rounds or long strips, keeping the skin on for extra texture.

   Time: PT7M

2. Prepare the Batter

   In a mixing bowl, combine the all‑purpose flour with water, whisking until a smooth, pourable batter forms. No salt or spices are added for the authentic street‑style version.

   Time: PT5M

3. Heat the Oil

   Pour the vegetable oil into a deep frying pan, filling it about 2‑3 inches deep. Heat over medium‑high heat until the oil reaches roughly 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

4. Fry the Eggplant Pieces

   Working with a few slices at a time, dip each piece into the batter, letting excess drip off, then gently lower it into the hot oil. Fry for 2‑3 minutes per side, turning once, until the coating is golden‑brown and crisp.

   Time: PT8M

   Temperature: 180°C

5. Drain and Serve

   Using the slotted spoon, lift the fried pakodas onto paper towels to drain excess oil. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g