Telebhaja
Veg
Vegan
Deep-fried street snacks — the umbrella term for bengali fritters: onion pakora, brinjal slices, raw banana, and aloo chops, sold piping hot from roadside kadais, best eaten with kashundi.
Cuisines
Bengali
Best for
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Gram Flour |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Carom Seed |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
3 | Potato , peeled and cubed |
|
2 | Onion , thinly sliced |
|
1 | Eggplant , small |
|
1 cup | Mustard oil , or vegetable oil for frying |
Instructions
- 1 In a bowl, mix besan, turmeric powder, red chili powder, cumin seeds, carom seeds, and salt.
- 2 Gradually add water to the dry ingredients to form a smooth, thick batter.
- 3 Peel and slice the potatoes and onions into thin rounds.
- 4 Slice the eggplant into thin rounds as well.
- 5 Heat mustard oil in a deep frying pan over medium heat.
- 6 Dip each vegetable slice into the batter, ensuring it is fully coated.
- 7 Carefully place the coated slices into the hot oil.
- 8 Fry until golden brown and crispy on both sides, then remove and drain on paper towels.
- 9 Repeat the process with the remaining vegetable slices.
Tips
For a spicier version, add finely chopped green chilies to the batter.