Vankaya Pakodi Kura

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Preparation time
10 mins
Cooking time
10 mins
3 people
Meal course
Posted by
Posted on
1/2 tea spoon
Red chili powder
3 tea spoon
Green chile, chopped
3/4 cup
Bengal gram / Kadala paruppu (optional)
1/2 tea spoon
Ginger Garlic paste
1/2 tea spoon
5 Nos
Curry leaves (finely chopped)
1/2 cup
Water (approx)
2 cup
Oil (for deep frying)
6 Nos
2 Nos
Onion (sliced)
1/4 tea spoon
Turmeric powder
1/2 tea spoon
Coriander /dhania powder
1/4 tea spoon
1/4 tea spoon
Cumin seeds
5 Nos
Cashew nut
Vankaya Pakodi Kura

Vankaya Pakodi Kura is a traditional Andhra dish made with brinjal and deep fried besan fritters often served during wedding or other special occasions. My recipe is slightly contrary to the original recipe, as the original calls for deep frying brinjal pieces.  Its upto you, either deep fry or saute… whichever you choose the final dish will still look good and taste great.

  1. To make the Pakodi: Mix all ingredients from table-1 except oil. Heat the oil in a kadai for deep frying and keep it ready. Mix gram flour, red chili powder, ginger garlic paste, minced green chili. Slowly add water (water measure of 1/2 cup is approx) until its becomes a smooth batter like thick idli dosa batter. Adjust accordingly to make it to that consistency. Now pinch little batter and drop into the oil like small pakodas. Fry them till golden brown and keep aside.
  2. To make the Kura: Wash the brinjal and keep it ready, do not chop them until its ready to be added. Heat oil and splutter mustard, cumin, split black gram and curry leaves. Add the sliced onions with chopped green chili, saute for few minutes. Now add ginger garlic paste and fry for another couple of minutes. Its time to add the brinjal, Keep a bowl of water ready to keep the sliced brinjal. Trim the top and bottom of the brinjal, slice them thinly and add it to the water. This will prevent it from turning brown. When you are done with the chopping then drain all water and add the brinjal pieces to onion mixture. (If you prefer to deep fry, you can fry the pieces in oil and add at this stage).
  3. Bring the flame to medium and cover with a lid and cook for 5 minutes. When they turn tender add turmeric powder, red chili powder, coriander powder and salt. Fry them well to incorporate well. Now add the deep fried besan pakodas and keep sauteing over low flame until the oil separates.This should just take a few additional minutes. Adding few ghee fried cashews is purely optional but finishes the dish with rich looks. Switch off and serve hot as a side for rice.

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