Beguni – Bangladeshi aubergine fritters

6
45 minutes

Ingredients

  • 1 medium aubergine
  • 50g of plain flour
  • 85g of rice flour
  • 1/4 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp salt
  • 125ml of water, cold
  • 1 tbsp of coriander leaves, chopped
  • oil, for deep-frying

Method

1
In a bowl whisk together the flours, salt and spices with enough cold water to form a loose batter. Stir in the chopped coriander and rest the batter for 20 minutes
2
Top and tail the aubergine, rinse and pat dry with kitchen paper. Slice widthways into 1cm rounds and set aside
3
Heat the oil in a deep frying pan or karahi over a high heat. You can check to see if the oil is ready by dropping a small piece of bread or spoon of batter into it and see if it quickly rises to the surface
4
Whisk the batter again so that it is smooth and fairly runny, similar in consistency to crêpe batter
5
Now fry the aubergine slices in 3–4 batches. Dip each slice in the batter and ensure both sides are coated and gently slide into the oil
6
Once a batch is in the pan turn the heat to low and flip over using a spatula and fork after about a minute. The beguni will need 4–5 minutes of cooking time. Make sure to keep a close eye on them, turning each one a few times
7
Once golden, drain with a slotted spoon onto kitchen paper and serve immediately. Perfect with ketchup or chilli sauce on the side and a cup of spiced tea