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Beguni/ Eggplant Fritters

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.

Course Starters
Cuisine Indian
Keyword gluten-free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Chandrima

Ingredients

  • 2- Eggplant/Begun medium-sized
  • a pinch- Nigella seeds/kalojinre
  • ½ tsp- Poppy seeds/posto
  • ¼ tsp- Garlic paste
  • ¼ tsp- Turmeric powder
  • 1 cup- Besan/Gram flour
  • Salt to taste
  • a pinch- Baking soda
  • 3 tbsp- Rice flour
  • Vegetable oil for deep frying

Instructions

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

  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.

  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 paper napkin.

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