Eggplant Fritters Recipe

Snacks 143 Last Update: Jan 30, 2022 Created: Jan 28, 2022
Eggplant Fritters Recipe
  • Serves: 4 People
  • Prepare Time: 15 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy
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Beguni or begun'er chop is one of the most popular 'telebhaja' (snack fried in oil) loved all over Bengal and in many parts of eastern India.Beguni is served as a snack in the evenings with tea. It is also popular as a side with dal-torkari-rice or khichuri. It also served in ifter time with chana or chole masala in the month of Ramadan.

Ingredients

Directions

  1. Wash the eggplant, cut into half or quarter and again cut each piece into thin slices. Make sure they are thin enough so that they are well cooked and do not absorb too much oil while frying.
  2. For batter, mix gram flour, rice flour, corn flour, garlic-ginger paste, roasted cumin powder, roasted coriander powder, dried red chili powder, salt and oil all together. Now add water of room temperature gradually to make a soft paste that should not be too thick or too thin.
  3. Heat oil in a pan on medium heat. Take a slice, deep into the batter and deep fry into the oil with 3-4 slices together. When it starts swelling, throw hot oil on them using the spatula or a spoon. This process makes both sides fluffy & crispy. Turn other side up and fry. The slices should be fried long with medium heat till it turns into dark or reddish and crispy eggplant/beguni. After fry use a strainer to take them out from the oil and keep them on kitchen napkins to soak extra oil. Serve warm and spread some chili powder and black salt on top for a nice flavor and taste.

Eggplant Fritters Recipe



  • Serves: 4 People
  • Prepare Time: 15 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy

Beguni or begun'er chop is one of the most popular 'telebhaja' (snack fried in oil) loved all over Bengal and in many parts of eastern India.Beguni is served as a snack in the evenings with tea. It is also popular as a side with dal-torkari-rice or khichuri. It also served in ifter time with chana or chole masala in the month of Ramadan.

Ingredients

Directions

  1. Wash the eggplant, cut into half or quarter and again cut each piece into thin slices. Make sure they are thin enough so that they are well cooked and do not absorb too much oil while frying.
  2. For batter, mix gram flour, rice flour, corn flour, garlic-ginger paste, roasted cumin powder, roasted coriander powder, dried red chili powder, salt and oil all together. Now add water of room temperature gradually to make a soft paste that should not be too thick or too thin.
  3. Heat oil in a pan on medium heat. Take a slice, deep into the batter and deep fry into the oil with 3-4 slices together. When it starts swelling, throw hot oil on them using the spatula or a spoon. This process makes both sides fluffy & crispy. Turn other side up and fry. The slices should be fried long with medium heat till it turns into dark or reddish and crispy eggplant/beguni. After fry use a strainer to take them out from the oil and keep them on kitchen napkins to soak extra oil. Serve warm and spread some chili powder and black salt on top for a nice flavor and taste.

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