Beguni
Equipment
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 300 g Gram (Chickpea) flour (2 cups)
- 1 teaspoon Chilli powder
- 1 teaspoon Cumin ground
- Bicarbonate of soda (Baking soda) Pinch of
- Vegetable oil for deep-frying
- 2 Aubergines ( Eggplants) medium, thinly sliced lengthways
- Salt
To serve
- 80 g Puffed rice (4½ cups)
- 1/2 Coconut fresh, sliced
Instructions
- To make the batter, put the flour in a bowl and add enough water to make a thick batter.
- Add the chilli powder, cumin, bicarbonate of soda and salt to taste.
- Mix well.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Dip the aubergines in the batter and lower carefully into the hot oil.
- Deep-fry for about 2 minutes, or until golden and crisp.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towel).
- Serve with puffed rice and sliced coconut.
Video
Nutrition
Calories: 1804kcalCarbohydrates: 304gProtein: 83gFat: 30gSaturated Fat: 9gSodium: 253mgPotassium: 4881mgFiber: 64gSugar: 66gVitamin A: 952IUVitamin C: 21mgCalcium: 251mgIron: 44mg
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