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Beguni/ Eggplant fritter
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Chef :
The Epicurean FeastBeguni/ Eggplant fritter
Beguni/ eggplant fritter, perfect on a rainy day. It is mostly enjoyed with khichdi/khichuri or over a cup of tea. Prepare them just before eating else they absorb moisture and loses it's crispiness. They are absolutely easy to prepare and delicious. yum!!!!!
#beguni #bengalicuisine
Ingredient
Food ration :
6 servingsCooking time :
20 mins
4 tbsp
besan/Bengal gram flour
2 tbsp
corn flour
1/2 tbsp
turmeric powder
1/2 tbsp
red chilli powder
1/2 tbsp
kalojeera/kalounji/nigella seeds
1/4 tbsp
baking powder
1/4 cup
coriander leaves
1/2 tsp
Salt or as per taste
as required
Water
2 cups
Oil for frying, at least
as per taste
Black salt(optional)
Cooking instructions
* Step 1
Mix besan, cornflour, salt, turmeric powder, chilli powder, Kalo jeera, coriander leaves, and baking powder. Now, gradually pour water to the mixture and keep mixing. The batter should not be thin; else it will not coat the eggplant. I added about ¾ cup of water.
* Step 2
Take a pan and heat the oil.
* Step 3
Once the oil is hot, take a slice of eggplant, coat it with the batter.
* Step 4
Gently drop the coated eggplant in the hot oil.
* Step 5
Fry the eggplant on low-medium flame till it is golden brown on both the sides.
* Step 6
Take out the beguni and keep it on tissue paper to absorb the excess oil.
* Step 7
Sprinkle black salt and serve hot.
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