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.
Chop off both the ends from the eggplants in small portions. Cut them into thin slices lengthwise. Wash and keep aside.
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.
Heat 1 cup of oil in a deep frying pan/kadai.
Dip eggplant slices into the batter. Deep fry until golden brown. Drain on kitchen 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!