Aubergine Pakora
Snek • Malaysia
How to Make Aubergine Pakora (Traditional & Healthy Version)
Aubergine Pakora, known locally as 'Terung Goreng Tepung Rempah', is a beloved vegetarian snack deeply rooted in Malaysia’s vibrant Indian community. With its inviting golden crispiness and soft, creamy interior, this dish perfectly represents the multicultural cuisine of Malaysia—combining Indian spices with Malay influences and fresh local ingredients. You’ll find Aubergine Pakora served at pasar malam (night markets), during cultural festivals, or as a teatime treat alongside a cup of teh tarik. Using eggplant (terung) as the main star, this healthier pakora recipe is air-fried instead of deep-fried, making it lighter yet still full of flavor. The aromatic mix of cumin, coriander, fresh daun ketumbar (coriander leaves), and hints of turmeric give each bite a robust and fragrant taste, while the addition of local herbs like daun kari (curry leaves) adds a distinctly Malaysian essence. The naturally gluten-free chickpea flour batter makes it suitable for most diets, and its mild spiciness can be easily adjusted for family-friendly snacking. Aubergine Pakora is an excellent way to enjoy local produce, celebrate Malaysia’s diverse heritage, and savor a classic street food in a wholesome, guilt-free way.
Bahan-bahan(untuk 5-6 pieces per serving)
- 1 medium (about 200g) Aubergine (Terung) (sliced into 0.5cm rounds)
- 1/2 cup Chickpea flour (Tepung Kacang Kuda) (besan)
- 2 tbsp Rice flour (for extra crispiness)
- 1/2 tsp Turmeric powder (Serbuk Kunyit)
- 1/2 tsp Coriander powder (serbuk ketumbar)
- 1/4 tsp Cumin powder (serbuk jintan)
- 1/4 tsp Chili powder (adjust to taste)
- 1/4 tsp Baking powder
- 6 leaves Daun kari (curry leaves) (finely chopped) - pilihan
- 1 tbsp Fresh coriander leaves (Daun ketumbar) (chopped) - pilihan
- 1/2 tsp Salt (to taste)
- 1/3 cup Water (add more as needed for batter)
- as needed Spray oil (for air-frying)
Arahan
- 1
Slice the aubergine (terung) into even 0.5cm thick rounds. Pat dry with a kitchen towel to remove excess moisture.
5 minutes
Drying prevents soggy pakora and helps batter stick better.
- 2
In a mixing bowl, combine chickpea flour, rice flour, turmeric, coriander powder, cumin, chili powder, baking powder, salt, and optional daun kari and daun ketumbar.
3 minutes
Sifting flours together ensures an even, lump-free batter.
- 3
Gradually add water to the dry ingredients, whisking until a smooth, thick batter forms. The batter should coat the back of a spoon.
2 minutes
Add water slowly—too much will make the batter runny and not stick to the aubergine.
- 4
Dip each aubergine round into the batter, ensuring both sides are coated evenly.
3 minutes
Use tongs or a fork for mess-free dipping.
Kenapa hidangan ini sihat
This healthy Aubergine Pakora recipe is a guilt-free alternative to traditional deep-fried snacks, as it uses minimal oil and nutrient-dense ingredients. The air-frying method slashes calories and fat while preserving flavor and crunch. The use of whole plant foods and local herbs makes it suitable for vegetarian, diabetic-friendly, and weight-conscious diets. Enjoying this dish supports balanced eating without sacrificing Malaysian street food authenticity.
Aubergine Pakora is naturally high in dietary fiber and antioxidants, thanks to the terung and use of chickpea flour. Chickpea flour is rich in plant-based protein, B-vitamins, and minerals like iron and magnesium. The inclusion of rice flour keeps the snack gluten-free for most, while turmeric and cumin provide anti-inflammatory properties. Using the air fryer instead of deep-frying significantly reduces saturated fat content, making this a heart-healthy snack that supports digestive health and helps maintain steady energy levels.
Petua
- 💡Always slice aubergine evenly for uniform cooking.
- 💡Let the batter rest for 5 minutes before dipping—this allows the flavors to meld.
- 💡Add a pinch of baking soda for an extra-light, fluffy texture if desired.
Penyimpanan & hidangan
Store cooled pakora in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 180°C for 5 minutes to restore crispiness. Avoid microwaving, as this softens the batter.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
