Beguni/Brinjal Fritters
Ingredients
Directions
Prepare
Mix all the ingredients together to form a paste.
Fry
Heat the oil in a pan.
Take a handful amount of the paste with the brinjal and carefully place it into the oil.
Fry them and keep aside over a plate.
Serve
Serve with tomato ketchup, green chutney, red chutney or any dip.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Chana dal flour
- Binds the paste and gives the fritter coating a sturdy, crisp structure when fried.
- Brinjal
- Forms the main filling, becoming soft and tender inside the crisp coating.
- Oil
- Conducts heat to cook the fritters and browns the coating as it fries.
The step that matters
Placing the battered brinjal into the oil. Lowering the paste into oil that is not hot enough lets the coating absorb grease and fall apart. Carefully lowering each piece into hot oil helps it seal and hold its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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