Ingredients with Measurements:
- 1 large eggplant, sliced into thin rounds
- 1 cup chickpea flour
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp baking powder
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot for frying
Step-by-step instructions:
1. In a large bowl, mix together chickpea flour, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and baking powder.
2. Gradually add water to the dry ingredients and mix until a smooth batter forms.
3. Heat oil in a deep-fryer or heavy-bottomed pot over medium-high heat.
4. Dip each eggplant slice into the batter, making sure it is fully coated.
5. Carefully drop the coated eggplant slice into the hot oil and fry until golden brown on both sides.
6. Remove the fritters from the oil with a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 190
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrate: 25g
Dietary fiber: 6g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped onions, green chilies, and cilantro to the batter for extra flavor.
- Use zucchini or potato slices instead of eggplant.
Tips and tricks:
- Make sure the oil is hot enough before adding the fritters to prevent them from becoming greasy.
- Do not overcrowd the frying pan to ensure even cooking.
Storage instructions:
Beguni can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fritters on a platter with a side of chutney or yogurt dip.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Beguni pairs well with masoor dal (red lentil soup) and rice.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the fritters are not crispy, increase the heat of the oil.
Food safety advice:
- Use caution when frying to prevent burns.
- Make sure the eggplant is thoroughly washed and dried before slicing.
Food history:
Beguni is a popular street food in Bangladesh and India.
Flavor profiles:
Beguni has a crispy texture with a spicy and savory flavor.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indian