Beguni – Bangladeshi aubergine fritters
by
- Side
- Easy
- 6
- 45 minutes
PT45M
Beguni are a deliciously simple Bangladeshi fritter associated with monsoon season in the country. This recipe allows you to create the fried aubergine slices at home, made extra-crisp thanks to rice flour and spiced with cumin, chilli and turmeric. For more authentic Bangladeshi recipes, take a look at Dina's other recipes here.
Ingredients
- 1 medium aubergine
- 50g of plain flour
- 85g of rice flour
- 1/4 tsp ground cumin
- 1/4 tsp chilli powder
- 1/4 tsp ground turmeric
- 1/2 tsp salt
- 125ml of water, cold
- 1 tbsp of coriander leaves , chopped
- oil, for deep-frying
Method
1
In a bowl whisk together the flours, salt and spices with enough cold water to form a loose batter. Stir in the chopped coriander and rest the batter for 20 minutes
2
Top and tail the aubergine, rinse and pat dry with kitchen paper. Slice widthways into 1cm rounds and set aside
3
Heat the oil in a deep frying pan or karahi over a high heat. You can check to see if the oil is ready by dropping a small piece of bread or spoon of batter into it and see if it quickly rises to the surface
4
Whisk the batter again so that it is smooth and fairly runny, similar in consistency to crêpe batter
5
Now fry the aubergine slices in 3–4 batches. Dip each slice in the batter and ensure both sides are coated and gently slide into the oil
6
Once a batch is in the pan turn the heat to low and flip over using a spatula and fork after about a minute. The beguni will need 4–5 minutes of cooking time. Make sure to keep a close eye on them, turning each one a few times
7
Once golden, drain with a slotted spoon onto kitchen paper and serve immediately. Perfect with ketchup or chilli sauce on the side and a cup of spiced tea
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Beguni – Bangladeshi aubergine fritters
