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 a very similar dish. This dish is called Beguni or Baingani or Eggplant Fritters (Baingan Pakora). It is made with slices of baingan coated with a batter of gram flour or besan and deep fried in oil. I added a pinch of baking powder to make them more crispy. These fritters would go well as an evening snack with or without chutney. Serve them with a hot cup of tea and they would make the evening more special. Lets see in this Beguni – Eggplant Fritters Recipe on how to make it.
All you need is (serves 4)
Baingan – 2 medium
Besan – 2 cup
Salt – 1 tsp
Red chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Ajwain – 1/2 tsp
Chaat masala – 2 tsp
Baking powder – 1 pinch
Oil for frying
Beguni – Eggplant Fritters Recipe
Preparation time: 10 min.
Cooking time: 15 min.
Wash and cut the baingan into circular slices.
In a bowl mix besan with salt, red chili powder, turmeric powder, ajwain, chaat masala, baking powder, add water little by little with constant stirring to make a smooth batter.
Heat oil in a kadhai, dip the baingan slices in the batter and deep fry on medium heat till golden brown.
Drain excess oil on a kitchen tissue paper.
Sprinkle some chaat masala.
Serve hot with green chutney.
