A classic Kolkata street food, Telebhaja are assorted vegetables dipped in a spiced chickpea flour batter and deep-fried to crispy perfection. This recipe covers how to make the iconic Beguni (eggplant fritter) and Aloo Chop (spiced potato fritter), perfect for a rainy day snack.
Prep25 min
Cook20 min
Servings4
Serving size: 4 fritters
329cal
12gprotein
58gcarbs
7g
Ingredients
1.5 cup Besan
0.25 cup Rice Flour (for extra crispiness)
400 g Potatoes (about 3 medium-sized)
1 medium Eggplant (also known as brinjal)
1 small Onion (finely chopped)
1 tsp Ginger Paste
2 pcs Green Chillies (finely chopped, adjust to taste)
A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
Crispy Telebhaja with tangy, energy-giving Jhal Muri! The ultimate quick snack for a flavor burst.
This bengali dish is perfect for snack. With 761.62 calories and 22.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Nigella Seeds (also known as Kalo Jeere)
1 tsp Bhaja Masala (roasted cumin and coriander powder)
0.25 tsp Baking Soda
1.75 tsp Salt (divided, adjust to taste)
2 tbsp Coriander Leaves (chopped)
1 tbsp Mustard Oil (for the potato filling)
1 cup Water (approximately, for batter)
Instructions
1
Prepare Vegetables
Boil the potatoes until fork-tender, about 15-20 minutes. Once cooled slightly, peel and mash them thoroughly. Set aside.
While potatoes are boiling, wash the eggplant and slice it into thin rounds, about 1/4-inch thick. Sprinkle with a pinch of salt and set aside for 10-15 minutes to draw out excess moisture.
2
Make the Aloo Chop Filling
Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the ginger paste and green chillies. Cook for 1 minute until the raw aroma disappears.
Stir in 1/4 tsp turmeric powder, the bhaja masala, and 3/4 tsp salt. Cook for 30 seconds.
Add the mashed potatoes and chopped coriander leaves. Mix everything until well combined and cook for another 2-3 minutes. Remove from heat and allow the mixture to cool completely.
3
Shape the Aloo Chops
Once the potato mixture is cool to the touch, divide it into 8 equal portions.
Shape each portion into a flat, round patty (a 'chop'), about 2 inches in diameter. Set aside.
4
Prepare the Batter
In a mixing bowl, combine the besan, rice flour, nigella seeds, remaining 1/2 tsp turmeric powder, red chili powder, baking soda, and 1 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny. Let the batter rest for 10 minutes.
5
Fry the Telebhaja
Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
Pat the eggplant slices dry with a paper towel. Dip each slice into the batter, ensuring it's fully coated, and carefully slide it into the hot oil. Fry 3-4 slices at a time until golden brown and crispy on both sides, about 3-4 minutes. Drain on a wire rack or paper towels.
Next, dip the prepared aloo chop patties into the batter, coat them evenly, and fry them in the same manner until golden and crisp, about 4-5 minutes per batch. Drain well.
6
Serve Hot
Serve the hot Telebhaja immediately. Sprinkle with a little black salt (optional) and enjoy with puffed rice (muri) and Bengali mustard sauce (kasundi) or tomato ketchup.
433cal
10gprotein
41gcarbs
28gfat
Ingredients
4 cup Muri (Also known as puffed rice)
1 medium Onion (finely chopped)
1 medium Tomato (deseeded and finely chopped)
1 medium Potato (boiled and finely diced)
1 small Cucumber (finely chopped)
2 whole Green Chili (finely chopped, adjust to taste)
1 cup Chanachur (A Bengali savory mix, or use Bombay mix)
0.5 cup Sev (for garnish)
0.25 cup Roasted Peanuts
2 tbsp Mustard Oil (raw and pungent is essential for authentic flavor)
3 tbsp Coriander Leaves (chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Chaat Masala
0.5 tsp Kala Namak (Also known as black salt)
0.25 tsp Salt (adjust to taste, as chanachur is salty)
Instructions
1
In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.
2
In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.
3
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
4
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
5
Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.
6
Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.