Egg Plant Fritters (Beguni)

Beguni or Eggplant fritters is a Bengali snacks from West Bengal and Bangladesh made with sliced egg plant coated with gram batter before being fried.

Ingredients:

Eggplant: 2 big sizes (sliced in thin medium pieces)

Gram flour: 100 gram

Salt: As per taste

Black rock salt: need to sprinkle over the Fritters.

Turmeric powder: 1/2 tsp

Cumin powder: 1/2 tsp

Black pepper: 1/2 tsp

Red chili powder: 1/2 tsp

Baking soda: 1 pinch

Oil: To fry

Course: Snacks

Cuisine: Indian (Bengali)

Preparation time: 10 min

Cook time: 10 min

Total time: 20 min

Serving: Hot

Goes best: Muri, Tea (Chai)

Author: Khushi Lama

Tip:

Ø  If you like crunchier fritters then add some rice flour in the better.

Method to preparation:-

Cut eggplant either into longitudinal thin slices or thin rounds sprinkle the salt over it and give them mix and set aside.

In a bowl take gram flour, rice flour, and salt to taste, turmeric powder, baking powder and mix them properly and gradually add water and prepare semi thick batter now add black pepper powder, red chili powder and let it sit for 20 minute.

Method to deep fry:-

Ø   On the medium flame place the fry pan let it hit and add oil.

Ø   After heating the oil take sliced egg plant and deep it to the gram better and carefully drop one by one in to the hot oil till the fry pan filled from fritters.

Ø   Deep fry the better coated egg plants from the both side.

Ø   Once all done take it out from oil, drain off excess oil using tissue paper, and repeat the same process for remaining sliced egg plant.

Ø   Now take out fritters to the serving plate and sprinkle the black rock salt and serve it hot with muri or hot tea.