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

Wedding Style recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Servings 6


  • For the Coating:
  • 1 Cup Onion Slices
  • Salt (to taste)
  • 1/4 tbsp Turmeric (Haldi)
  • 1/2 tbsp Cumin (Zeera) Powder
  • 1 tbsp Red chilli Powder
  • 1 tbsp Coriander (Dhaniya) Powder
  • 1 tbsp Ginger-Garlic Paste
  • 1/2 kg Brinjal (Slit lengthwise)
  • 1.5 cup Besan
  • 1/4 cup Maida
  • 1/4 cup Corn flour
  • 1/4 cup Water
  • Oil (For frying)
  • 1/4 cup Cashew Nuts (Kaju)
  • 1/4 cup Peanuts (Moong Phali)
  • For Tossing the Pakodi:
  • 2 tbsp Oil
  • 6-7 Garlic
  • 4 Green Chilli (Slit)
  • 2 Sprigs Curry Leaves
  • 1 Onion (finely slit lengthwise)
  • 1/2 cup Fresh Coconut
  • 1 tbsp Garam Masala
  • 1/2-1 tbsp Red Chilli Powder
  • 1/4 cup Kothmir
  • 1 tbsp Amchoor Powder


  1. Add salt, Chilli Powder, Coriander Powder, Zeera Powder and Ginger Garlic Paste to the onion slices and squeeze tightly.
  2. Put in the Brinjal pieces and mix. Then add the Maida, Besan and Corn Flour and toss thoroughly.
  3. Once the dry flour mixture coats the Brinjal pieces well, sprinkle a little water and coat the pieces nicely, using a spoon. (Please go through the Tips carefully to follow the correct method of coating the Brinjals)
  4. Put in a few Brinjal pieces in very hot oil. Turn the flame to ‘medium’ and fry till the Brinjals turn brown and crisp. Take out in a colander. Follow with the rest of the Brinjal pieces in the same way.
  5. After the Pakodis are done, fry the Kaju and Moong Phali in the same oil and take out.
  6. In a broad shallow pan, fry the onion slices, Green Chilli Slices, and curry leaves till the onions turn golden brown.
  7. In this fried seasoning, add the fried Pakodi and the fried nuts. Toss all together on high flame and take out.
  8. Sprinkle a little Amchoor Powder before serving.