Entree: India – Bengal – বেগুনি ➤ Beguni (Sliced eggplant coated in a spiced chickpea-flour batter and deep-fried until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 30 min

Ingredients

- 2 medium eggplants, about 1 lb (450 g) total, sliced into 1/4-inch (6 mm) rounds
- 1 cup (120 g) chickpea flour (besan)
- 2 tbsp (16 g) rice flour
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) Kashmiri or regular red chili powder
- 1/2 tsp (1 g) ground ajwain or 1/4 tsp (0.5 g) carom seeds, crushed (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/8 tsp (0.5 g) baking soda (optional, for lighter batter)
- 3/4 cup (180 ml) water, plus more to adjust batter consistency
- 2 tbsp (30 ml) lemon juice or white vinegar (optional, for brightness)
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml) or enough for 2-inch (5 cm) depth

Instructions

1. Pat eggplant slices dry with paper towels and arrange on a tray; sprinkle lightly with a pinch of salt and let sit 10 minutes, then blot off any released moisture.
2. In a bowl whisk together chickpea flour, rice flour, turmeric, chili powder, ajwain, salt, and baking soda. Add water and lemon juice and beat to a smooth, slightly thick pancake-batter consistency; adjust with more water if too thick.
3. Heat oil in a deep, heavy pan to 350°F (175°C). Test with a drop of batter — it should sizzle and rise slowly.
4. Dip each eggplant round into the batter, coating both sides, let excess drip off, then gently slide into hot oil. Fry in batches without crowding, 2–3 minutes per side, until uniformly golden and crisp.
5. Transfer fried beguni to a wire rack or paper towels to drain. Keep warm in a low oven while finishing remaining batches.
6. Serve immediately with tamarind or mint chutney, or alongside hot tea. Leftovers can be re-crisped in a 375°F (190°C) oven for 8–10 minutes.