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Crispy, golden fritters made from eggplant slices dipped in a spiced chickpea flour batter. This classic Bengali snack is a monsoon favorite, perfect with a cup of tea or as a side with dal and rice.
For 4 servings
Prepare the eggplant: Wash the eggplant and pat it dry. Slice it into thin rounds, about 1/4 inch thick. Sprinkle 1/2 teaspoon of salt over the slices and gently toss. Let them rest for 5-10 minutes to release moisture. After resting, pat each slice completely dry with a paper towel. This is crucial for a crispy coating.
Make the batter: In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, kalonji, baking soda, and the remaining 3/4 teaspoon of salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter - thick enough to coat the eggplant slices but not gloopy.
Fry the beguni: Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough. Dip each eggplant slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off. Carefully slide the battered slices into the hot oil. Don't overcrowd the pan; fry in batches of 3-4. Fry for 2-3 minutes per side, until they are golden brown and crisp. Using a slotted spoon, remove the fried beguni from the oil.
Drain and serve: Place the fried beguni on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), ketchup, or as a side with rice and dal.
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Crispy, golden fritters made from eggplant slices dipped in a spiced chickpea flour batter. This classic Bengali snack is a monsoon favorite, perfect with a cup of tea or as a side with dal and rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 273.97 calories per serving with 7.38g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
For a lower-oil version, use an air fryer. Spray the battered slices with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Reduce the red chili powder to 1/4 teaspoon for a milder flavor that kids will enjoy.
If short on time, you can skip the salting step. Just make sure to pat the raw eggplant slices very dry before dipping them in the batter.