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Beguni (Bengali Eggplant Pakora)

Beguni (Bengali Eggplant Pakora)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine India
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium eggplants
  • 200g Besan (Gram flour)
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ginger-garlic paste
  • Salt to taste
  • 250ml water (approx.)
  • Oil for frying

Spices:

  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder

Instructions
 

  • First cut the eggplant in rectangular about 7cm X 5cm and about 5mm thick. Sprinkle a pinch of salt and turmeric on top of the eggplant pieces. Coat every piece with turmeric, and this prevents oxidised the eggplant.
  • In a mixing bowl put Gram flour, salt and all the spices. Mix everything.
  • Add ginger-garlic paste and slowly add water to make a smooth batter.
  • Beat the batter energetically for a few seconds, this helps to inflate the batter when we fry the eggplant.
  • Put a pan with plenty of oil over medium-high heat.
  • When it is hot enough take a piece of eggplant, deep it into the batter and drop it into the hot oil. Wait a few seconds and turn over. Lower the heat to medium and fry until golden and crisp. Continue with the other pieces. Do not overload the pan.
  • Remove them on a paper towel to eliminate excess oil and serve them hot with Mint Chutney.