Beguni/Eggplant Fritters

Beguni (Eggplant fritters) is a popular street food of  Bengal. A timeless snack, which can be devoured any time with some hot chai along with a bowl of Muri (puffed rice). It falls under the category of ‘Telebhaja’ (the popular Bengali word for deep fried fritters), and loved by all. We often serve this as a side with dal-rice and Khichudi too.  

Beguni/ Eggplant Fritters
Beguni/Eggplant Fritters

Beguni/ Eggplant Fritters

Ingredients

  • Eggplant/Begun- 2 (medium sized)
  • Nigella seeds/kalojinre- a pinch
  • Poppy seeds/poshto- a pinch
  • Garlic paste- 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Besan/Gram flour- 1 cup
  • Salt to taste
  • Baking soda- a pinch
  • Rice flour- 3 tbsp
  • Vegetable oil for deep frying

Method

  1. Chop off both the ends from the eggplants in small portions. Cut them into thin slices lengthwise. Wash and keep aside.
Cut eggplant into thin slices lengthwise
Cut eggplant into thin slices lengthwise

2. Make a thick batter (the consistency of this batter should be like cake batter) of beasn/gram flour with baking soda, salt, turmeric powder, garlic paste, poppy seeds, nigella seeds, rice flour and water.

Besan/Gram flour batter
Besan/Gram flour batter

3. Heat 1 cup of oil in a deep frying pan/kadai. 

4. Dip eggplant slices into the batter. Deep fry until golden brown. Drain on kitchen towel/paper napkin.

Serve immediately with a bowl of puffed rice/muri/murmura and don’t forget to have some hot tea along with this. Enjoy! 🙂

Beguni/ Eggplant Fritters
Beguni/Eggplant Fritters
Beguni/Eggplant Fritters
Beguni/Eggplant Fritters
Rate
FacebookTwitterGoogle+PinterestShare

Leave a Comment

Your email address will not be published. Required fields are marked *

*