Beguni (batter fried eggplants) is a most popular street food found in Kolkata, which is liked by young and old alike. There is nothing like having them along with a hot cup of tea and some adda (gossip in simple terms which is a common sight on every street corners of this city). Here is my version of this yummy fritters that tastes simply divine on any rainy day or during winter along with Bengali khichuri (Khichdi) or Jhaal Moori (spicy puffed rice) too.
- 1 large eggplant, sliced finely
- 3/4 cup besan (chickpea flour)
- 1 tbsp. rice flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. kalonji (nigella seeds)
- 1/2 tsp. ginger, grated
- 1-2 green chilies, finely chopped
- 1 tsp. coriander leaves, chopped
- 1/4 tsp. baking soda
- oil to deep fry
Take a bowl and mix all the ingredients except, eggplant and oil and make a batter with required quantity of water.
The batter should not be too thick or too watery. The consistency should be just right so that when the eggplants are dipped into it , the batter should coat it.
Heat oil in a pan and dip the eggplant slices few at a time and gently drop them in the hot oil. Lower the flame and fry them till golden colour on both sides.
Serve as an evening snack with tea or with Khichuri (khichdi).