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HomeVeganBeguni a.k.a aubergine pakora

Beguni a.k.a aubergine pakora

Indian Aubergine Fritters a.k.a. Beguni recipe is adapted from my mum’s kitchen and watching her make this dish all those years growing up. Maa, I hope you are proud of me today! 🙂

I will give you 3 reasons why you should totally make this dish:

  • It is vegan including the dip and the sauce
  • Crunchy and a super easy dish to be assembled
  • You need a substitute to those fries made of potatoes, don’t you?


Aubergine/Eggplant pakora
Cook Time 25 minutes
Course Snack
Cuisine Indian
Servings 4 people


  • ¼ tsp nigella seed
  • ¼ tsp baking soda
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ½ tsp sugar
  • 4 tbsp chickpea flour
  • 200 ml sunflower oil
  • 1 aubergine in slices of ½ cm


  • Mix the nigella seed, baking soda, turmeric powder, salt and sugar with the chickpea flour. Gradually add 60 milliliters of water and mix to a smooth, thick batter.
  • Meanwhile, heat the oil in a frying pan over medium heat to 175°C.
  • Roll the aubergine slices in the batter and fry them in batches for 5-7 minutes until golden brown and cooked through. Remove them from the oil with a slotted spoon and drain on kitchen paper.
  • Serve the aubergine fritters with the kasundi (mango mustard sauce) or tomato ketchup or just enjoy it with a cup of chai.


Spice obsessed girl who likes to spread her love for food through recipes and more. Bringing India little closer to you through this website.

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