Beguni | Eggplant Fritters
Crispy and crunchy beguni is the best Bengali snack ever! Serve it with a hot cup of tea in the evening or with khichdi on a gloomy rainy day.
Ingredients
- 2-3 long eggplants
- 2 cups besan or Bengal gram flour
- 1/2 cup rice flour
- 1 tsp kalonji or nigella seeds
- 1 tsp chilli powder
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups water approx
- Mustard Oil for frying
Instructions
- Wash the eggplants and cut into thin slices.
- Heat oil in a non-stick pan on high flame. Once hot, lower the flame to medium.
- In a large bowl, add besan, rice flour, kalonji, red chilli powder, sugar, salt and baking soda. Mix it well.
- Gradually add water and make a thick batter. Add 1 tsp hot oil in the batter and whisk it well.
- Dip the eggplants into the batter and coat both sides well. Carefully slide them into the oil and fry until golden brown.
- Transfer the beguni/eggplant fritters to a plate lined with absorbent paper. Serve them hot with khichdi.