Eggplant Fritters Vegan...Beguni

Beguni is a Bengali Eggplant Fritter (Vegan) that is enjoyed by everyone…On one hand it is enjoyed at tea time on the other; it can be enjoyed with khichdi or dal chawal…

More such recipes on my channel:  https://goo.gl/XBwLLc

This fritter or tele bhaja (in Bengali) / pakora (in Hindi) is really simple to make. To get it really crispy, a few tips must be followed.  All of that is included in the recipe.

A lot of my friends (who are not familiar with the Bengali cuisine) tend to confuse Beguni with Begun Bhaja …if you do too then, watch the video for a clear understanding.

Who doesn't enjoy a crispy fried Beguni?

Click the link below for the video:

Eggplant Fritters Vegan                 Makes about 12

Ingredients:

Eggplant/Brinjal – 300g

Oil – for deep frying

FOR THE BATTER

Gram flour/Besan – 1 cup

Rice flour – 2 tbsp

Turmeric powder – ¼  tsp

Red chili powder – ¼  tsp

Onion seeds/kalonji – 1/8 tsp

Castor sugar/Regular sugar – ½ tsp

Salt – to taste

Method:

1.    Wash the eggplant and wipe it dry. Chop off both ends to make it stand. Slice it along the length thinly. Spread them out and sprinkle with salt. Smear both sides with the salt and leave aside for 10 minutes.

2.     Mix all the ingredients FOR THE BATTER in a large bowl. Add in water a little at first and mix well. Add more water to make a coating batter. Make sure there are no lumps in it. Beat it for a couple of minutes. Keep aside.

3.    Use a clean kitchen towel or tissue to mop up the water from the slices of eggplants.

4.    Dip the slices into the batter to coat them. Shake off the excess batter. Deep fry them in moderately hot oil, flipping them over from time to time till they turn golden brown and crispy.

5.    Drain on absorbent paper.

6.    Sprinkle with black salt before serving. Best enjoyed with a hot cup of tea or with kichdi or dal chawal.

© Rinki’s Kitchen