Wash and wipe the brinjal clean. Then cut it in to thin roundels, further cut each roundel in to half.

Drizzle some lemon juice, sprinkle some salt and a tea spoon of red chilly powder as well over these pieces. Keep it aside till use.

Sieve the gram flour over a wide bowl. Add red chilly powder, turmeric, salt, carom seeds and rice flour. Give a nice mix.

Next include coriander leaves, then adding water in steps make a medium thin batter. The consistency of the batter should be neither too thin nor too thick. When you dip the brinjal piece, the batter should coat it well. That is right the consistency.

Heat oil in a wok. Check the temperature by dropping little batter in to oil. If the batter raises to the surface steadily, the oil is rightly heated. Dip brinjal piece in to the batter, so that it gets coated well on both sides and then drop it in to hot oil. Deep fry them till they turn golden brown. Using slotted ladle remove and drain them over kitchen tissue.

Repeat the process till you finish all the brinjal pieces. Wonderful evening snack is ready to serve with tea.

The brinjal pieces should be medium thick. Not too thin or too thick.

Drizzling some lemon juice and red chilly powder over the brinjal makes the pakoda very tasty.

Including coriander leaves to the batter is new idea which makes the pakoda look pretty and appetizing. You can skip it too.

Deep fry the pakoda in batches and do not over crowd them.