Beguni (Eggplant Fritters)

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

These area a favorite of the region of West Bengal in India.  The crispy exterior forms a perfect match with the creamy interior of the eggplant.  These are best served as a side dish with lentils and rice.


  • 1/2 cup chickpea flour
  • 2 tablespoons cornstarch
  • fine sea salt to taste
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon hing (asafetida)
  • pinch of hot chili powder
  • 8 slices of eggplant cut into approx. 1/4 inch thickness
  •  oil for deep frying


  1. Combine all ingredients except for eggplant together.  Add enough warm water to form slightly thinner than pancake batter-like consistency.  Let rest for 15 minutes.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.  Dip eggplant slices into batter.  Fry until both sides are golden brown.  Drain on paper towels and enjoy!
This entry was posted on Monday, June 18th, 2012 at 8:01 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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