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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.
Prepare Vegetables
Make the Aloo Chop Filling
Shape the Aloo Chops
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.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 311.03 calories per serving with 11.7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Prepare the Batter
Fry the Telebhaja
Serve Hot
Use other vegetables like cauliflower florets (Phulkopir Chop), onion slices (Peyaji), pumpkin slices (Kumror Chop), or spinach leaves (Palonger Chop).
Add a pinch of asafoetida (hing) to the batter for a traditional aroma. You can also add a teaspoon of chaat masala to the finished fritters for a tangy kick.
For a non-vegetarian version, you can make a 'Mangsher Chop' by using a spiced minced meat filling instead of the potato mixture.
Chickpea flour (besan), the base of the batter, provides a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both the chickpea flour and the vegetables like eggplant and potatoes contribute dietary fiber. Fiber is crucial for aiding digestion, promoting gut health, and providing a feeling of fullness.
Potatoes are a good source of potassium, important for blood pressure control, while eggplant provides manganese, a key mineral for bone health and metabolism.
A serving of 4 assorted Telebhaja (2 Beguni, 2 Aloo Chop) contains approximately 380-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the fritters.
Bengali Telebhaja is a deep-fried snack and is best enjoyed in moderation as part of a balanced diet. While the vegetables and chickpea flour offer some nutritional benefits like fiber and protein, the deep-frying process adds significant fat and calories.
Bhaja Masala is a simple Bengali roasted spice mix. To make it, dry roast equal parts of cumin seeds and whole coriander seeds in a pan until fragrant. Let them cool completely, then grind to a coarse powder. You can also add a dry red chili for extra heat.
Lack of crispiness is usually due to three factors: 1) The batter is too thin or doesn't contain a crisping agent like rice flour. 2) The oil is not hot enough, causing the fritters to absorb oil instead of crisping up. 3) The pan is overcrowded, which lowers the oil temperature.
Yes, you can make a healthier version in an air fryer. Prepare the Aloo Chops and Beguni as directed and coat them in the batter. Spray them lightly with oil and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and cooked. The texture will be less crispy than the deep-fried version but still delicious.
Telebhaja is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. To reheat, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes to regain some of their crispiness. Avoid microwaving as it will make them soggy.
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