![Beguni (Batter Coated Eggplant Wedges) [Vegan, Gluten-Free]](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/eggplant-1068x580.jpg "eggplant.jpg")
Beguni is the Bengali phrase for this pleasant eggplant fritter, derived from the Bengali phrase for eggplant known as begun. We like to fry our aubergines, or eggplants, in spite of everything. Delicate, wealthy, melt-in-your mouth eggplant is a sensual expertise. Coating them with crisp batter not solely interprets this expertise to a distinct degree, however you truly expertise that lush comfortable flesh with none obvious grease. Easy and simply the type of stuff a cold night was made for.
Beguni: Batter Coated Eggplant Wedges [Vegan, Gluten-Free]
Substances You Want for Beguni: Batter Coated Eggplant Wedges [Vegan, Gluten-Free]
- 2 kilos (about 2 medium sized) Italian eggplants
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon crimson cayenne pepper
For the Batter:
- 1 cup of chickpea flour or besan
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 11/2 teaspoons nigella seeds
- 1 teaspoon salt or to style
- 1 teaspoon crimson cayenne pepper or extra should you prefer it spicy
- 1 teaspoon turmeric
- 3/4 cup water or sufficient to make a coating consistency batter
- Oil for frying
Easy methods to Put together Beguni: Batter Coated Eggplant Wedges [Vegan, Gluten-Free]
- Reduce the eggplant into 3 elements lengthwise, after which into 3 inch wedges about 3/4 inch in thickness. The pores and skin must be left on. Sprinkle with the turmeric, salt and the crimson cayenne pepper and put aside.
- Within the meantime, place the chickpea flour, cornstarch and baking soda in a mixing bowl and beat effectively with a whisk to take away all lumps. Combine within the nigella seeds and the salt and crimson cayenne pepper and turmeric and blend effectively. Add in sufficient water to type a batter or coating consistency. It shouldn’t be too thick, in regards to the consistency of excellent pancake batter.
- Warmth the oil in a heavy backside wok or skillet. Check for warmth by dropping a bit of batter, it ought to sizzle and rise to the highest. Coat the wedges evenly and add to the wok or skillet about 3 to 4 at a time. Prepare dinner on medium warmth, till both sides is crisp and effectively completed, this may be about 3 minutes per facet.
- Take away from the oil and place on paper towels to blot out any extra oil and serve scorching.
