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Crispy Eggplant Fritter | The Hungry Coderr

Crispy Eggplant Fritter

Crispy Eggplant Fritter

20 mins prepServes 4

This recipe features crispy eggplant fritters (Beguni) made with a flavorful chickpea flour batter. The batter incorporates spices like turmeric and red chili powder, and optional ingredients such as ginger garlic paste and Shaan Chaat Masala. The eggplant slices are salted to draw out excess moisture before being coated in the batter and fried until golden brown. Perfect for serving with tamarind sauce.

4 servings

What you need

salt

1 tsp salt

eggplant

water

1 fl oz water

turmeric

baking soda

1 tbsp baking soda

ginger garlic paste

½ tsp ginger garlic paste

red chili powder

½ tsp red chili powder

corn flour

1 tbsp corn flour

chickpea flour

1 cup chickpea flour

green chili

black pepper

1 tsp black pepper

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Instructions

1: For the batter, combine chickpea flour, baking soda, corn flour, salt, turmeric, red chili powder, water, ginger garlic paste, crushed black pepper, and Shaan Chaat Masala. Let the batter rest for 10 minutes or longer.

2: For the crispy eggplant, thinly slice eggplant and coat with salt and sugar to draw out excess moisture. Let it sit for 10-15 minutes and dab any excess moisture with a paper towel.

3: Coat the eggplant slices on both sides with the batter.

4: Deep fry the coated eggplant slices until golden brown.

5: Enjoy the fritters with tamarind sauce.

6: Optionally, use leftover batter to deep fry green chilies.

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