Veg: Beguni (Eggplant Fritters)

Beguni goes very well with Khichuri. My father loved this item especially in the rainy season. Beguni with afternoon tea is the best combination for comfort food. It used to be a staple food during holidays as well. We grew up with this item when we were in high school. My sisters and I learned how to make delicious Beguni during our high school years and we used to serve it with pride to our father. He always showed appreciation for our effort.

Ingredients and Quantity (or Amount)

 1. Besan (1 cup)

 2.All Purpose Flour (1/2 cup)

 3.Baking Powder (1/2 teaspoon)

 4. Red Chili flakes (1/2 teaspoon)

 5. Salt (1/2 teaspoon)

 6. Kalojeera (1/2 teaspoon)

 7. Fennel Seed (1/2 teaspoon)

 8. Turmeric (1/4 teaspoon)

 9. Sugar (1/2 teaspoon)

10. Oil (1 cup)

11. Eggplant (1 big size)

12. Poppy seeds (2 teaspoon)

13. Rock Salt (1 teaspoon)

Method

Combine the flour, besan and baking powder, kalojeera, fennel seed, turmeric, sugar and salt in a large bowl. Add a tablespoon of oil and beat with electric beater for 2 minutes or 300 strokes by hand until the batter is smooth.

Wash eggplant and cut into long but very thin slices. Alternatively, you may cut the eggplant into thin circular shapes also.

On a skillet heat up the oil until smoke comes out. Using tongs, dip one eggplant piece at a time into the batter and then into the hot oil. Fry the eggplants in oil until golden brown (usually 4-5 minutes). Place them on paper towel to absorb the extra oil.

Garnish with rock salt by sprinkling it on top of the beguni and serve hot.

© 2020 Sati Mukherjee. All Rights Reserved