Wedding style Vankaya Pakodi | Wedding style Brinjal Pakodi recipe | How to make Wedding style Vankaya Pakodi

Brinjal Eggplant Recipes

In any Telugu wedding feasts, or special dinners, or an auspicious occasion or even during a not-so –happy commemorative meal, the Vankaya Pakodi or Brinjal Pakodi is an ubiquitous part of the menu. Nice and crisp on the outside and soft and spicy; strong on the inside, this Brinjal Pakodi is one dish which no Telugu persons can say that they have not tasted.

In all Telugu special meals, sweet and hot items are served first. After that a special rice preparation is served. In the next course, Dal, Curry, Pachadi (Chutneys) and fried items are served. Then piping hot rice and ghee is served. Many people like to eat the hot rice with Dal. Some connoisseurs like me eat some Brinjal Pakodi with Dal and rice. The rest is kept apart to be eaten with Sambar and rice, just before finishing off with curd and rice.

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The Brinjal Pakodi may not be an exotic dish. It becomes special because of the different things that go into its making. Please look at the detailed tips that I have provided below. I am sure that it will help you to perfect your dish.

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Tips

Brinjal:

• It is best to use tender purple colored Brinjals which have not yet formed seeds. White Brinjals or ripe round cluster Brinjals are not suitable for this Pakodi preparation. In case you cannot get the purple tender Brinjals you may use the other variety. But do remember that the actual taste comes if you use the purple ones.

Tip to get crisp Pakodis:

• The Brinjal slices should be coated with Besan, Maida and Corn Flour by tossing the pieces in. The water should be sparingly sprinkled over the mixture and roughly mixed with a spoon so that it is almost dry and powdery.

• The Pakodi mixture should not be moist. It should be on the dry side. The Brinjal pieces should not be totally covered with the flour. The Brinjals should be partially visible through the coating.

• Use a spoon or a salad tosser to coat the Brinjal pieces so that the batter will not smear your hands

Method of frying the Pakodis:

• Brinjal takes a little extra time to get cooked. So the Pakodis must be fried on a medium flame till they change color. If you fry on a high flame, the Pakodi will get brown on top, but it will be raw and somewhat slimy on the inside.

Amchoor Powder:

• Brinjal Pakodi should have a tell-tale hint of sourness to give it a wonderful taste. I have added Amchhor Powder to give a tang to the Pakodi. If you cannot access Amchoor Powder, squeeze a little lemon juice at the very end.