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Beguni with Tangy Salsa Topping , Baigan Pakora
Beguni/ Baigan pakoda -Aubergine fritters topped with tangy salsa
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, snacks/starters
Cuisine:
Bengali Cuisine, Uttar Pradesh Cuisine
Keyword:
baigan, Baigan pakoda, Beguni, bhajiya
Servings:
2
people
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:)