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5 from 1 vote

Beguni with Tangy Salsa Topping , Baigan Pakora

Beguni/ Baigan pakoda -Aubergine fritters topped with tangy salsa

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, snacks/starters
Cuisine: Bengali Cuisine, Uttar Pradesh Cuisine
Keyword: baigan, Baigan pakoda, Beguni, bhajiya
Servings: 2 people
Calories: 217kcal
Author: Anjana Chaturvedi

Ingredients

  • 1 Brinjals / Baingan
  • 1/2 cup Gram flour / Besan
  • 1 tbsp Arrowroot / Corn Flour / Tapkir
  • 1/2 tsp Salt / Namak
  • 1/3 tsp Red Chilli powder / Laal mirch powder
  • a pinch Carom Seeds / Ajwain
  • 1 tsp Corn Kernels / Makai Dana
  • 1 tsp Fresh Coriander / Cilantro / Hara Dhaniya

Salsa

  • 2.5 tbsp Tomato Ketchup
  • 1/2 Tomatoes / Tamatar
  • 2 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped
  • 2 tbsp Cabbage / Patta Gobhi chopped
  • 1/2 tsp Chilli Flakes / Kuti Lal Mirch
  • 1/3 tsp White Vinegar / Sirka
  • 1/4 tsp Sugar / Chini
  • a pinch Salt / Namak
  • 1/3 tsp Oregano

Instructions

  • Deseed tomato and chop all vegetables in small pieces
  • Now mix all the spices and vegetables (for salsa) in tomato ketchup.
  • Wash and make thin roundal of brinjals .
  • Take a bowl add gram flour, corn flour, salt,chili powder and ajwain.
  • Mix and add water to make a medium thick batter.
  • Whisk well for a minute.
  • Dip brinjal roundals in the batter and deep fry in hot oil on medium heat
  • Arrange the fritters on a serving platter.
  • Place a spoonful of salsa on the fritters.
  • Garnish with corn kernels and coriander leaf.
  • serve and enjoy with a hot cup of tea:)

Nutrition

Calories: 217kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 795mg | Potassium: 921mg | Fiber: 11g | Sugar: 17g | Vitamin A: 839IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg