It's cold, rainy weather outside. In this weather, one loves to have some hot tea with bhaja (Fried food ) as afternoon snacks. But feeling lazy and wanted to make something quick and easy. But did not want to compromise the taste, so chose to make Beguni (Fried eggplant fritter).
Beguni is thinly sliced eggplants dipped in besan (gram flour) batter and then deep-fried. This crunchy snack with tea is perfect for any day or on a rainy day. Beguni is also yummy along with Dal (Lentil soup )and rice. I found a new style of making beguni. It looks like a peacock, so I called it Mayur Beguni (Fried Eggplant Fritter like a peacock ).
PrepTime: 15 mins
Cook Time: 15 mins
Serving : 3 - 4
Ingredient:
2 large Eggplants (cut into quarters)
1 cup Besan (Gram Flour)
1/2 cup Rice flour
1 tablespoon Posto (poppy seeds)
Pinch of Baking Soda
1/2 teaspoon Turmeric
1/2 teaspoon Red chili powder
1/2 teaspoon Kalajeera /Kalonji ( Black seeds)
1 teaspoon Sugar
1 teaspoon Salt or according to your taste
1 cup Water or as needed to make a nice batter
Oil to deep fry
Methods ::
1. Cut the eggplant in four quarters. Thinly slice the eggplant like this picture, but keep the top intact.
2. Mix the besan, rice flour, poppy seeds, baking soda, kalonji, turmeric, chili powder, sugar, salt, and water.
3. Make a thick nice batter without any lump. It should not be too thick or too loose to coat the eggplant nicely.
4. Spread the wings a little bit and coat properly each eggplant slice with batter.
5. Heat the oil in a frying pan in high heat. Then drop the battered eggplant and fry them until they are golden brown.
Serve warm crispy crunchy Beguni with tea as snacks.
