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A classic Assamese delight, Bengena Bor features thick eggplant slices dipped in a spiced gram flour batter and fried to golden perfection. This simple yet incredibly flavorful snack is crispy on the outside, tender on the inside, and traditionally enjoyed as a side with a comforting meal of dal and rice.
Prepare the Eggplant
Make the Batter
Heat the Oil and Fry
A classic Assamese delight, Bengena Bor features thick eggplant slices dipped in a spiced gram flour batter and fried to golden perfection. This simple yet incredibly flavorful snack is crispy on the outside, tender on the inside, and traditionally enjoyed as a side with a comforting meal of dal and rice.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 274.13 calories per serving with 7.05g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
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Drain and Serve
Add 1/4 teaspoon of ajwain (carom seeds) to the batter for a distinct, aromatic flavor and to aid digestion.
Mix 2 tablespoons of finely chopped fresh cilantro into the batter for a fresh, herby note.
Sprinkle a pinch of chaat masala or amchur (dry mango powder) over the hot fritters just before serving for a tangy kick.
This versatile batter works wonderfully with other vegetables. Try it with thin slices of potato (Aloo Bor), pumpkin (Kumura Bor), or onion rings.
Both eggplant and besan (gram flour) are excellent sources of dietary fiber, which is essential for digestive health, promoting satiety, and helping to maintain stable blood sugar levels.
Eggplant skin contains a powerful antioxidant called nasunin, which helps protect cells from damage. Spices like turmeric add further anti-inflammatory and antioxidant benefits.
Besan is a gluten-free flour made from chickpeas, offering a good source of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
The key to crispiness is using rice flour in the batter and ensuring the oil is at the right temperature (around 180°C / 350°F). Frying in small batches also helps. For ultimate crispiness, you can double-fry them: fry once until light golden, remove, and then fry again for a minute in hotter oil just before serving.
While deep-frying provides the authentic texture, you can air-fry for a healthier version. Spray the battered slices with oil and air-fry at 200°C (400°F) for 10-15 minutes, flipping halfway, until golden and crisp. The texture will be different but still delicious.
Bengena Bor is a delicious indulgence. While eggplant is low in calories and besan provides protein and fiber, the dish is deep-fried, which adds significant fat and calories. It is best enjoyed in moderation as part of a balanced meal.
A typical serving of 4-5 fritters contains approximately 250-300 calories. The calories primarily come from the gram flour and the oil absorbed during the frying process. The exact amount can vary based on the batter thickness and oil absorption.
Traditionally, it's served as a side dish ('bor') with a simple Assamese meal of rice and dal (especially Masoor Dal). It also makes a fantastic evening snack or appetizer served with green chutney, tamarind chutney, or a simple sprinkle of black salt.
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. They will lose their crispiness. To reheat and revive the crunch, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it will make them soggy.
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