Beguni (Aubergine fritters)

Aubergine is called Begun in bengal (a state in the eastern region in India) & Beguni is one of a common yet favourite street food. This little snack is nothing but thinly sliced batter fried aubergine. The crisp snack is just perfect for a rainy day while you are sipping masala chai (tea) or it can be a great companion with that hot piping khichuri (for me this is an indian version of risotto). Here is how you get them to your plate 🙂

Beguni (Aubergine Fritters)

Aubergine – 1 medium-sized
Gram Flour (Besan) – 1 cup
Turmeric -1/2 teaspoon
Red chilli Powder – 1/2th teaspoon
Salt – to taste
Nigella seeds (Kalongi) – 1 & 1/2 teaspoon
Oil – enough for deep-frying
Water 3/4th cup. (You may want to use less or more to keep the consistency you like. however the batter needs to be thick to be able to coat the aubergine slices well)

Step One
Slice the aubergine longitudinally. Give it a gentle wash. Wipe it dry with kitchen towel & sprinkle very little salt over it. Please remember the batter will have salt so here you need very little or no salt. I prefer slightly salting the slices before dipping them in the batter. Keep them aside.

Step two
Take gram flour in a bowl, add salt, turmeric, red chilli powder, nigella seeds and slowly add water to make a thick lump free batter.

Step Three
Dip each slice in the batter & deep fry. Take them out on a kitchen towel & serve hot.

Beguni Ready to be served!!

Beguni Ready to be served!!

Have you ever tried this? Write to me if you make this with a variation. Enjoy!!

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