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The ingredients needed to cook Beguni / Bhenta ko Pakoda/ Eggplant fritters 🍆:
- Get 2 medium sized Brinjal or one big about 350 gms
- Prepare 1 tsp Turmeric Powder
- Take as per taste Salt
- Take For batter–
- Take 100-150 gms Besan
- Prepare as required Water
- You need 1 pinch Kalonji / Nigella seeds
- Prepare As per taste Salt
- You need 1/8 tsp Turmeric powder
- Prepare 1 pinch or two of Baking soda
- Get For frying–
- Get As Required oil to deep fry
- Take To sprinkle after frying
- Get As per taste Black salt or Chaat masala
Steps to make Beguni / Bhenta ko Pakoda/ Eggplant fritters 🍆:
- Wash and pat dry the eggplant/s and slice it thin. Sprinkle some turmeric and salt and keep it for about 10 minutes.
- Meanwhile, prepare the batter. Sieve the Besan and put it in a bowl….add all the ingredients. Now add little water at a time….till you get a thick batter. You don't require much water for this batter.
- Heat oil in a kadai and dip the slices in the batter and put it in the hot oil to fry be careful not to overheat the oil. Turn and fry as needed it will fluff up once it gets the lovely golden brown color that means your Beguni / eggplant fritters are ready keep it on the kitchen tissue paper. Serve hot. Enjoy your evening tea. Bon Appetit!!!
Beguni or Eggplant Fritters is a dish from West Bengal. We all have pakoras every now and then, what all can we make into pakoras? The regulars are potato, onion, chili, bread and more, however the state of West Bengal also uses baingan or brinjal or eggplant to make. Light, golden, crisp Beguni (eggplant fritterts). Easy to prepare and delicious during Ramadan iftar or snack time.
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