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Beguni | Eggplant Fritters
Sneha Paul

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Bengali, Indian
Ingredients Method

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

Method
 

  1. Wash the eggplants and cut into thin slices.
  2. Heat oil in a non-stick pan on high flame. Once hot, lower the flame to medium.
  3. In a large bowl, add besan, rice flour, kalonji, red chilli powder, sugar, salt and baking soda. Mix it well.
  4. Gradually add water and make a thick batter. Add 1 tsp hot oil in the batter and whisk it well.
  5. Dip the eggplants into the batter and coat both sides well. Carefully slide them into the oil and fry until golden brown.
  6. Transfer the beguni/eggplant fritters to a plate lined with absorbent paper. Serve them hot with khichdi.