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Take 1 large eggplant. Cut off both ends and then slice it into thin, round slices.

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.

Gradually add ice cold water to the dry ingredients, mixing a little at a time, until a pancake-like batter forms.

Add just a pinch of baking powder to the batter and mix well to achieve a super smooth consistency.

Heat oil in a pan to 160°C. The oil should be on medium heat for a slow fry.

Dip each thin eggplant slice into the prepared batter, ensuring it is fully coated.

Carefully place the battered eggplant slices into the hot oil. Patience is your best friend at this point as they fry.

Fry the eggplant fritters until they are golden brown on both sides.

Once cooked, remove the fritters from the oil using a slotted spoon.

Shake off excess oil from the fritters.

Drain the fried fritters well on a paper towel to absorb any remaining oil.

Serve the crispiest Beguni.


Take 1 large eggplant. Cut off both ends and then slice it into thin, round slices.

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.

Gradually add ice cold water to the dry ingredients, mixing a little at a time, until a pancake-like batter forms.

Add just a pinch of baking powder to the batter and mix well to achieve a super smooth consistency.

Heat oil in a pan to 160°C. The oil should be on medium heat for a slow fry.

Dip each thin eggplant slice into the prepared batter, ensuring it is fully coated.

Carefully place the battered eggplant slices into the hot oil. Patience is your best friend at this point as they fry.

Fry the eggplant fritters until they are golden brown on both sides.

Once cooked, remove the fritters from the oil using a slotted spoon.

Shake off excess oil from the fritters.

Drain the fried fritters well on a paper towel to absorb any remaining oil.

Serve the crispiest Beguni.
