Beguni (Eggplant Fritters)
Beguni (Eggplant Fritters)
Ingredients
- 1 eggplant, large
- 1 cup beshun, (Besan or Chickpea flour)
- 1 tablespoon corn flour
- 1 teaspoon caraway seeds, (or ajwain)
- 1 teaspoon nigella seeds
- 1 pinch salt
- as needed ice cold water
- 1 pinch baking powder
- as needed oil, for frying
Instructions
- 1
Take 1 large eggplant. Cut off both ends and then slice it into thin, round slices.
⏱️ 3 min
- 2
In a bowl, combine 1 cup beshun (Besan or Chickpea flour), 1 tablespoon corn flour, 1 teaspoon caraway seeds (or ajwain), 1 teaspoon nigella seeds, and a pinch of salt.
⏱️ 2 min
- 3
Gradually add ice cold water to the dry ingredients, mixing a little at a time, until a pancake-like batter forms.
⏱️ 3 min
- 4
Add just a pinch of baking powder to the batter and mix well to achieve a super smooth consistency.
⏱️ 2 min
- 5
Heat oil in a pan to 160°C. The oil should be on medium heat for a slow fry.
⏱️ 5 min•🌡️ 160
- 6
Dip each thin eggplant slice into the prepared batter, ensuring it is fully coated.
⏱️ 2 min
- 7
Carefully place the battered eggplant slices into the hot oil. Patience is your best friend at this point as they fry.
⏱️ 10 min•🌡️ 160
- 8
Fry the eggplant fritters until they are golden brown on both sides.
⏱️ 5 min•🌡️ 160
- 9
Once cooked, remove the fritters from the oil using a slotted spoon.
⏱️ 1 min
- 10
Shake off excess oil from the fritters.
⏱️ 1 min
- 11
Drain the fried fritters well on a paper towel to absorb any remaining oil.
⏱️ 1 min
- 12
Serve the crispiest Beguni.
Kitchen Tools
Nutrition Facts (per serving)
Beguni (Eggplant Fritters)
- 1 eggplant, large
- 1 cup beshun, (Besan or Chickpea flour)
- 1 tablespoon corn flour
- 1 teaspoon caraway seeds, (or ajwain)
- 1 teaspoon nigella seeds
- 1 pinch salt
- as needed ice cold water
- 1 pinch baking powder
- as needed oil, for frying
Instructions
- 1
Take 1 large eggplant. Cut off both ends and then slice it into thin, round slices.
⏱️ 3 min - 2
In a bowl, combine 1 cup beshun (Besan or Chickpea flour), 1 tablespoon corn flour, 1 teaspoon caraway seeds (or ajwain), 1 teaspoon nigella seeds, and a pinch of salt.
⏱️ 2 min - 3
Gradually add ice cold water to the dry ingredients, mixing a little at a time, until a pancake-like batter forms.
⏱️ 3 min - 4
Add just a pinch of baking powder to the batter and mix well to achieve a super smooth consistency.
⏱️ 2 min - 5
Heat oil in a pan to 160°C. The oil should be on medium heat for a slow fry.
⏱️ 5 min•🌡️ 160 - 6
Dip each thin eggplant slice into the prepared batter, ensuring it is fully coated.
⏱️ 2 min - 7
Carefully place the battered eggplant slices into the hot oil. Patience is your best friend at this point as they fry.
⏱️ 10 min•🌡️ 160 - 8
Fry the eggplant fritters until they are golden brown on both sides.
⏱️ 5 min•🌡️ 160 - 9
Once cooked, remove the fritters from the oil using a slotted spoon.
⏱️ 1 min - 10
Shake off excess oil from the fritters.
⏱️ 1 min - 11
Drain the fried fritters well on a paper towel to absorb any remaining oil.
⏱️ 1 min - 12
Serve the crispiest Beguni.