Beguni

Aubergine slices in a light, crisp gram flour batter, a Bengali favourite fried until golden.

TIME BREAKDOWN
Prep: 30 min
Cook: 20 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 large aubergines, cut into 1cm rounds
  • 1 tsp salt, for the aubergine
  • 100g gram flour (besan)
  • 3 tbsp rice flour
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp nigella seeds
  • 1/2 tsp salt
  • 150ml cold water, approximately
  • 750ml vegetable oil, for frying
  • Lemon wedges, to serve

Method

  1. Sprinkle the aubergine rounds with 1 tsp salt and leave in a colander for 15 minutes. Pat dry thoroughly with kitchen paper.

  2. Whisk the gram flour, rice flour, turmeric, chilli powder, nigella seeds and 1/2 tsp salt in a bowl. Gradually whisk in the water until the batter is smooth and coats the back of a spoon.

  3. Heat the oil in a wide, deep frying pan to 170°C, checking with a thermometer.

  4. Dip each aubergine round in the batter, let the excess drip off and lower it into the oil. Fry 4 or 5 at a time for 3 to 4 minutes on each side until crisp and golden and the aubergine is soft inside.

  5. Drain on kitchen paper and serve hot with lemon wedges.