Bengali Telebhaja
A beloved Bengali evening snack made with thin slices of vegetables dipped in a lightly spiced gram flour batter and fried until crisp. It is simple, comforting, and especially good with hot tea on rainy days.
For 12 servings
- prep · ~10 min
Slice the vegetables.
1.Peel the potato and slice it into thin rounds.2.Slice the eggplant into thin rounds of similar thickness.3.Slice the onion into thin rings and separate them gently. - mix · ~5 min
Make the batter.
1.Add chickpea flour, rice flour, nigella seeds, turmeric powder, red chili powder, and salt to a mixing bowl.2.Pour in the water a little at a time and whisk to make a smooth, medium-thick batter.3.Mix until no lumps remain and the batter coats the back of a spoon.TIPKeep the batter thick enough to cling to the slices; a thin batter turns the fritters oily. - fry · ~5 min
Heat the oil for frying.
Pour the oil into a deep pan and heat over medium flame until a small drop of batter rises steadily to the top.
TIPUse medium heat throughout so the coating cooks crisp without darkening too fast. - fry · ~12 min
Dip and fry the telebhaja.
1.Dip a few potato, eggplant, and onion slices in the batter and coat them well.2.Slide them carefully into the hot oil without crowding the pan.3.Fry until crisp and golden on both sides, turning once or twice as needed.4.Lift them out with a slotted spoon and let excess oil drip back into the pan. - rest · ~2 min
Drain the fried pieces briefly.
Place the fried telebhaja on a plate so they stay crisp while you fry the remaining batches.
- serve
Serve the telebhaja hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the potato and eggplant slices similarly thin so they cook through in the same time.
- 2Pat the eggplant and onion dry before dipping; extra surface moisture can thin the batter and cause splattering.
- 3Rest the batter for 10 minutes after whisking so the chickpea flour hydrates and coats more evenly.
- 4Fry onion rings in small clusters rather than loose strands so they hold together and turn crisp instead of wispy.
- 5Do not stack hot telebhaja directly on a plate; keep them on a rack or paper-lined tray to preserve crunch.
- 6If the batter starts thinning as it sits, whisk in a spoonful of chickpea flour before the next batch.
- 7Serve immediately after frying, since telebhaja is at its best when the crust is freshly crisp.
Adapt it for your goals.
Mixed-veg
Add thin slices of pumpkin or green chili alongside the potato, onion, and eggplant for a broader classic telebhaja assortment.
low oilLow-oil
Shallow-fry the battered slices in less oil, turning often; you lose some puff and crunch but get a lighter snack.
spicierSpicier
Increase the red chili powder or add a pinch of green chili paste to the batter for a sharper, tea-time heat.
onion onlyOnion-only
Use just the onion rings for a peyaji-style version with a sweeter, deeply savory flavor and lacy edges.
Why this is on our healthy list.
Plant-Based Protein
The chickpea flour batter contributes plant protein, making the snack more filling than a plain flour coating.
Vegetable Variety
Using potato, eggplant, and onion adds a mix of plant compounds, textures, and fiber from whole vegetables.
Naturally Gluten-Free Ingredients
This telebhaja uses chickpea flour and rice flour instead of wheat flour, which suits gluten-free cooking when ingredients are verified.
Frequently asked questions
The batter is usually too thin or the oil is not hot enough. Keep the batter medium-thick and fry on steady medium heat in small batches.
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