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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?

Beguni

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

Ingredients
  

  • 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

Instructions
 

  • 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.

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