How To Make Crispy Beguni At Home

rice flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and a nutty flavor.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a distinct flavor and is often used in traditional cooking.

In a bowl, whisk 1 cup gram flour with ¾ cup water for 5-6 minutes until the batter changes color.

Test if the batter is ready: drop a bit into a glass of water. If it floats, it's perfect!

Add garlic paste, ginger paste, salt, red chili, coriander, cumin, garam masala, all-purpose flour, rice flour, and cumin seeds to the batter.

Mix well and gradually add water until you achieve a smooth consistency—thick enough to coat your fingers but not too runny.

Slice the eggplant thinly and coat them well in the batter.

Heat oil in a pan until hot. Drop in the begunis, then immediately lower the heat to medium.

Fry for 5-6 minutes, flipping occasionally, until they turn golden brown and crispy.

Place the fried Begunis on a wire rack to keep them crispy by allowing steam to escape.

Serve hot and enjoy with chutney or tea!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens