Beguni or Eggplant fritter is a very popular Bengali snack but can also be served as a side dish along with dal and veggies. Begun (Bengali name for Eggplant) is one of my favorite vegetables and this dish totally takes it one step ahead. It is prefect for a rainy day or cold winter evening accompanied by cup of hot masala chai (Indian tea).
Eggplant, washed and pat dried
1 Cup Chickpea Flour or Besan
3/4 Cup Water (you may end up using more or less depending upon the quality of your flour)
Red Chili Powder – 1/2 tsp
2 Tsp. Poppy Seeds or Posto
Salt, to taste
Oil, for deep frying
- Cut eggplant into 1 cm thick semi circles. Sprinkle some salt and keep aside for 15-20 minutes (Note – this is important to make crispy Beguni).
- In a bowl combine chickpea flour, red chili powder, poppy seeds and salt. Mix everything and start adding water, little at a time. The batter should be thick yet of pouring consistency, so do not add all the water in one go.
- Add 1 Tbsp of oil to the batter and mix the batter again (Note – this helps in keeping the Beguni crispy for a long time).
- Heat Oil for deep frying in a pan or wok. Drop a small drop of batter in the oil to check the readiness of oil, if the oil is ready the batter should sizzle and float on the top.
- Dip eggplant slices in the batter to coat it uniformly and then gently slide it into the hot oil. You can fry multiple slices at the same time but make sure not to overcrowd the wok. Fry on both the sides till golden brown and drain on a paper towel.
Serve hot with some masala chai (Indian spiced tea) or with kichuri!