Steps to Prepare Homemade Beguni/ Eggplant fritter
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Beguni/ Eggplant fritter. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Beguni/ Eggplant fritter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beguni/ Eggplant fritter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beguni/ Eggplant fritter is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beguni/ Eggplant fritter estimated approx 20 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Beguni/ Eggplant fritter using 12 ingredients and 7 steps. Here is how you cook that.
Beguni/ eggplant fritter, perfect on a rainy day. It is mostly enjoyed with khichdi/khichuri or over a cup of tea. Prepare them just before eating else they absorb moisture and loses it's crispiness. They are absolutely easy to prepare and delicious. yum!!!!!
Ingredients and spices that need to be Take to make Beguni/ Eggplant fritter:
- 1 small eggplant cut to thin slices of about 1-2 cm
- 4 tbsp besan/Bengal gram flour
- 2 tbsp corn flour
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chilli powder
- 1/2 tbsp kalojeera/kalounji/nigella seeds
- 1/4 tbsp baking powder
- 1/4 cup coriander leaves
- 1/2 tsp Salt or as per taste
- as required Water
- 2 cups Oil for frying, at least
- as per taste Black salt(optional)
Instructions to make Beguni/ Eggplant fritter
- Mix besan, cornflour, salt, turmeric powder, chilli powder, Kalo jeera, coriander leaves, and baking powder. Now, gradually pour water to the mixture and keep mixing. The batter should not be thin; else it will not coat the eggplant. I added about ¾ cup of water.
- Take a pan and heat the oil.
- Once the oil is hot, take a slice of eggplant, coat it with the batter.
- Gently drop the coated eggplant in the hot oil.
- Fry the eggplant on low-medium flame till it is golden brown on both the sides.
- Take out the beguni and keep it on tissue paper to absorb the excess oil.
- Sprinkle black salt and serve hot.
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So that is going to wrap it up with this special food Easiest Way to Make Perfect Beguni/ Eggplant fritter. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!