It was a rainy day. I was standing beside our dining room window looking at the pond at the other side. Summer had just ended and we were waiting for the puja season to come. There was quiet a lot of time remaining though!.
As I stood beside the window, watching the raindrops fall on the pond water, maa brought a plate full of Beguni along with milk tea (Dudh Cha).
Here I share, how to make the most crispy and tasty Beguni. It is snack made with thin slices of tender brinjals coated with gramflour batter.
Ingredients:
1 brinjal,
1 cup besan(chick-pea/gram flour).
1 teaspoon oil,
Water to make besan paste,
1/2 teaspoon chili powder,
1/4 teaspoon kalajeera(Nigella)/ posto (poppy seeds) (optional),
Salt to taste.
Oil for deep frying,
A pinch of baking soda.
Method:
Batter: To prepare the batter, pour besan in a large bowl and add 1 teaspoon oil. Add chili powder, salt, kalajeera/posto (optional). Mix thoroughly. Add water and make batter with a relatively thick consistency.
Brinjal: Cut the tender brinjals to long thin slices. Soak them in water with a pinch of salt and tumeric (each) for 5 minutes. Drain water and pat dry.
Beguni: Dip the Brinjal slices one by one in the batter and deep fry them until rich brown . Drain extra oil on absorbed paper and serve.
As I stood beside the window, watching the raindrops fall on the pond water, maa brought a plate full of Beguni along with milk tea (Dudh Cha).
Here I share, how to make the most crispy and tasty Beguni. It is snack made with thin slices of tender brinjals coated with gramflour batter.
Ingredients:
1 brinjal,
1 cup besan(chick-pea/gram flour).
1 teaspoon oil,
Water to make besan paste,
1/2 teaspoon chili powder,
1/4 teaspoon kalajeera(Nigella)/ posto (poppy seeds) (optional),
Salt to taste.
Oil for deep frying,
A pinch of baking soda.
Method:
Batter: To prepare the batter, pour besan in a large bowl and add 1 teaspoon oil. Add chili powder, salt, kalajeera/posto (optional). Mix thoroughly. Add water and make batter with a relatively thick consistency.
Brinjal: Cut the tender brinjals to long thin slices. Soak them in water with a pinch of salt and tumeric (each) for 5 minutes. Drain water and pat dry.
Beguni: Dip the Brinjal slices one by one in the batter and deep fry them until rich brown . Drain extra oil on absorbed paper and serve.
