Beguni Recipe Bengali Style | Battered Eggplant Fritters | Kolkata Telebhaja
Beguni is a Bengali Style eggplant/brinjal fritters recipe. Eggplant slices are dipped in thick and spiced chickpea flour batter and then deep fried to perfection. This popular Kolkata street food is gluten-free and vegan and make a perfect evening snacks when paired with a cup of Chai.
Servings: 6 people
Equipment
- Large bowl
- deep frying pan
Ingredients
- 2 medium Eggplants /Begun /Brinjals wash and dry
- 3/4 cup Gram flour/Besan
- 2 tbsp Rice flour
- 2 tsp White poppy seeds/ khus khus
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Nigella seeds/Kalo jeera/ Kalonji
- pinch Baking soda
- Salt as per taste
- Oil for deep frying
Instructions
- Discard the stem of the eggplant/begun and cut it lengthwise into 1 cm thickness and keep it aside.
- Meanwhile add enough oil a large frying pan to deep fry the eggplants on medium heat.
- Lets prepare the batter. In a large bowl mix together gram flour, rice flour, poppy seeds, nigella seeds/kalonji, turmeric powder, chilli powder, salt and a pinch of baking soda.
- Now add water a little at a time to make a thick lump free and smooth batter. The batter should be thick and flowy. Add a tbsp of hot oil in the batter and whisk. This makes the fritters more crispy.
- Now dip the eggplant pieces in the batter and shake off the excess batter and slowly slide in the eggplant in the hot oil.
- Fry for 3-4 minutes on one side and flip to the other side. Fry for another 2 -3 mins or until the fritters are evenly golden brown and crispy.
- Remove with a slotted spoon on a kitchen towel.
- Sprinkle with some chaat masala and serve it hot with some chai or muri(puffed rice) or khichuri.
