here's a simple recipe for Bengali-style Beguni, a popular snack in Bangladesh:
Ingredients:
1 large eggplant (aubergine), cut into thin slices
1 cup chickpea flour (besan)
2 tablespoons rice flour (optional, for extra crispiness)
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust according to your spice preference)
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
Water, as needed
Oil for deep frying
Instructions:
Prepare the Eggplant:
Wash the eggplant and slice it into thin rounds. Try to keep the slices uniformly thick to ensure even frying. You can peel the skin or leave it on according to your preference.
Make the Batter:
In a mixing bowl, combine the chickpea flour, rice flour (if using), turmeric powder, chili powder, cumin powder, coriander powder, and salt.
Gradually add water while stirring to form a smooth, lump-free batter. The consistency should be thick enough to coat the eggplant slices well.
Coat the Eggplant:
Heat oil for deep frying in a pan or deep fryer over medium heat.
Dip each eggplant slice into the batter, ensuring it's well coated on both sides.
Fry the Beguni:
Carefully drop the coated eggplant slices into the hot oil, a few at a time, making sure not to overcrowd the pan.
Fry them until they turn golden brown and crispy on both sides. This typically takes about 3-4 minutes per side.
Use a slotted spoon to remove the fried beguni from the oil and place them on paper towels to drain excess oil.
Serve:
Serve the hot beguni with your favorite dipping sauce or chutney. They are often enjoyed with tamarind chutney or a simple green chili and coriander chutney.
Enjoy your crispy and flavorful Beguni!