Ramadan is over now, and yesterday we celebrated Eid! Yet today I am adding a post on an Iftar item! The reason is that I promised on my last post, that I would add this beguni recipe, and I had already posted a picture of these delicious fritters as well. These are deep fried as well, but taste very different to the piyaju recipe on my last post. Sorry if you were expecting them earlier and did not get to make them this Ramadan! Just because they are popular during this time, does not mean they cannot be enjoyed the whole year around!
1 Large Aubergine
1 Cup Chickpea flour (Gram flour or besan)
¼ Tsp Red Chili powder
¼ Tsp Turmeric powder
¼ Tsp Cumin powder
½ Tsp Onion Seeds
A pinch of ginger powder (optional)
Pinch of Sugar(optional)
Salt to taste
Slice the aubergine into long thin slices. The length of the aubergine slice should be approximately half the height of the aubergine, or the size of your middle finger. Make sure the width is sliced thin though.
Lightly salt the aubergine slices. Add some sugar too, if desired. Set aside.
Now prepare the chickpea flour batter. In a bowl take the flour and slowly add some water, stir till it becomes a smooth and thick batter.
Add the turmeric, ginger,cumin, chilli powder and onion seeds then mix well with a spoon.
Get ready to deep fry the fritters by heating oil on medium heat.
Take each aubergine slice, dip it into the batter and slowly drop it in the hot oil.
Fry till golden brown on both sides.
Place the fritters on a paper towel to drain excess oil and serve hot!