Beguni
Eggplant slices in a spiced gram flour batter, fried crisp for iftar plates and rainy afternoons.
Prep
10 min
Cook
10 min
Total
20 min
Serves
4
Per serving
238 kcal
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Instructions
Step 1: Slice the eggplant into thin rounds and salt them lightly.
Step 2: Whisk the gram flour, rice flour, ground turmeric, chilli powder, salt and water into a smooth coating batter.
Step 3: Heat the vegetable oil for frying until a drop of batter rises quickly.
Step 4: Dip each slice in the batter and fry until crisp and deep gold, then drain.
Ingredients
Quantities update automatically for 4 servings.
- 1 largeEggplant — sliced thinly
- 120 gGram flour
- 2 tbspRice flour
- ½ tspGround turmeric
- ½ tspChilli powder
- ¾ tspSalt
- 150 mlWater
- 45 mlVegetable oil — absorbed during frying
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 238 kcal
- Protein
- 7.5 g
- Carbohydrates
- 22.6 g
- Fat
- 13.5 g
- Saturated fat
- 1.7 g
- Fibre
- 5.9 g
- Sugar
- 6 g
- Sodium
- 384 mg
These figures are estimates for general information only and are not medical or dietary advice.