Assamese Eggplant Fritters "Bengena Bhaja"
Assamese eggplant fritters, known as "Bengena Bhaja," are a traditional and popular snack or side dish in Assam, a state in northeastern India. The dish is made by dipping thin slices of eggplant in a spiced chickpea batter and deep frying them until crispy and golden brown.
Equipment
- 1 Deep Frying Pan
- 2 Mixing Bowls
- 4-5 Paper Towels
Ingredients
- 1 large eggplant
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 1 cup besan chickpea flour
- Water as needed
- Oil for frying
Instructions
- Cut the eggplant into thin round slices and sprinkle salt over them. Let them sit for 10-15 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat dry with a paper towel.
- In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Sprinkle the spice mixture over the eggplant slices and toss to coat evenly.
- In a separate bowl, mix together the besan and enough water to make a smooth batter.
- Heat oil in a deep frying pan over medium heat.
- Dip the eggplant slices in the batter to coat them evenly.
- Fry the eggplant slices in the hot oil, turning occasionally, until they are golden brown on both sides.
- Remove the fritters with a slotted spoon and place them on a paper towel to absorb excess oil.
- Serve hot with chutney or sauce of your choice.
Notes
You can adjust the amount of spices to suit your taste preferences. You can also add other spices or herbs to the batter to enhance the flavor.
Nutritional information for this recipe is not available as it may vary depending on the amount of oil used for frying.