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Before you jump to Beguni/ Eggplant fritter recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.
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Following a few of the suggestions above you will find that you can be living a healthier life. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to beguni/ eggplant fritter recipe. To cook beguni/ eggplant fritter you need 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Beguni/ Eggplant fritter:
- Take 1 small eggplant cut to thin slices of about 1-2 cm
- You need 4 tbsp besan/Bengal gram flour
- You need 2 tbsp corn flour
- Get 1/2 tbsp turmeric powder
- Get 1/2 tbsp red chilli powder
- Provide 1/2 tbsp kalojeera/kalounji/nigella seeds
- Prepare 1/4 tbsp baking powder
- You need 1/4 cup coriander leaves
- You need 1/2 tsp Salt or as per taste
- Take as required Water
- You need 2 cups Oil for frying, at least
- Provide as per taste Black salt(optional)
Instructions to make Beguni/ Eggplant fritter:
- Mix besan, cornflour, salt, turmeric powder, chilli powder, Kalo jeera, coriander leaves, and baking powder. Now, gradually pour water to the mixture and keep mixing. The batter should not be thin; else it will not coat the eggplant. I added about ¾ cup of water.
- Take a pan and heat the oil.
- Once the oil is hot, take a slice of eggplant, coat it with the batter.
- Gently drop the coated eggplant in the hot oil.
- Fry the eggplant on low-medium flame till it is golden brown on both the sides.
- Take out the beguni and keep it on tissue paper to absorb the excess oil.
- Sprinkle black salt and serve hot.
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