Beguni aka Bengali eggplant fritters makes an excellent evening snacks, the traditional way of enjoying this beguni is to serve this fritters with puffed rice and green chillies.The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.The eggplant is usually cut lengthwise and are dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of poppy seeds is added to the batter. Some people prefer adding a small amount of baking powder to the batter to make it more crunchy. Beguni is an extremely popular street food in the cities. It is normally an evening snack in Bengali households and is a very common component of Iftar in Bangladesh during the month of Ramadan of the Islamic calendar.
Usually i prepare my posts for a week earlier, but this time am very much late in posting when compared to my usul posting hours. I really feel bad for this, blame my time management. However my today's post goes to this week's blogging marathon, am running this week with Eggplant dishes as theme and hence am posting this beautiful Bengali fritters.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.
1no Medium sized Eggplants (sliced thinly lengthwise)
1cup Gram flour
1tbsp White poppyseeds
1tsp Black cumin seeds/Kalonji seeds
1/4tsp Baking soda
1tsp Red chilly powder
1/4tsp Turmeric powder
Salt
Oil for deepfrying
Add the turmeric powder to the sliced eggplant pieces and marinate it well,keep aside.
Add the poppyseeds, kalonji seeds, baking soda, red chilly powder, salt to the gram flour and mix as slightly thin batter, not a thick batter.
Heat oil for deepfrying, dip an eggplant slice to the prepared batter and drop it to the hot oil.
Fry on both side until they turns golden brown.
Drain the excess of oil with paper towel.
Sprinkle a pinch of black salt over the fritters and serve with puffed rice.
Usually i prepare my posts for a week earlier, but this time am very much late in posting when compared to my usul posting hours. I really feel bad for this, blame my time management. However my today's post goes to this week's blogging marathon, am running this week with Eggplant dishes as theme and hence am posting this beautiful Bengali fritters.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.
1no Medium sized Eggplants (sliced thinly lengthwise)
1cup Gram flour
1tbsp White poppyseeds
1tsp Black cumin seeds/Kalonji seeds
1/4tsp Baking soda
1tsp Red chilly powder
1/4tsp Turmeric powder
Salt
Oil for deepfrying
Add the turmeric powder to the sliced eggplant pieces and marinate it well,keep aside.
Add the poppyseeds, kalonji seeds, baking soda, red chilly powder, salt to the gram flour and mix as slightly thin batter, not a thick batter.
Heat oil for deepfrying, dip an eggplant slice to the prepared batter and drop it to the hot oil.
Fry on both side until they turns golden brown.
Drain the excess of oil with paper towel.
Sprinkle a pinch of black salt over the fritters and serve with puffed rice.
11 comments:
Really tempting egg plant fritters
addition of poppy seeds in fritters is new to me looks yum!
Lovely dish....adding poppy seeds to the batter is something new to me. They look perfect.
Fritters looks tempting.
My husband and the older one will love these fritters.
What a crispy and delicious looking eggplant fritter.
They look so good with the beautiful golden brown color
These are very addictive even for eggplant haters if you ask me. :)
I have to try these. Tempting fritters.
Love the addition of poppy seeds and kalonji.....will try!
join the club Priya - life has become so hectic I am sometimes cooking on the very day the recipe is to be posted - i so hate having nothing prepared in advance.
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