Bengena Bor
Veg
Vegan
Crispy brinjal fritters — thick rounds of brinjal dipped in a seasoned gram flour batter and deep-fried golden, eaten as a snack with tea or as a table side during lunch.
Cuisines
Assamese
Best for
Snacks
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 large | eggplant |
| 1 cup | gram flour (besan) |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | cumin powder |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | baking soda |
| 1/2 cup | water |
| — | oil for deep frying |
Instructions
- 1 Wash the eggplant and slice it into thin, round pieces.
- 2 In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin powder, salt, and baking soda.
- 3 Gradually add water to the dry ingredients, whisking to form a smooth batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Dip each eggplant slice into the batter, ensuring it is fully coated.
- 6 Carefully place the coated slices into the hot oil and fry until golden brown on both sides.
- 7 Remove the fried eggplant slices from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot as a snack or side dish.
Tips
Ensure the oil is hot enough before frying to get a crispy texture.