Remove the stem and then wash the brinjal and pat dry.
Using a sharp knife slice brinjal into thin slices of approx 1/4 inch thickness.
Take a deep wide bowl and add besan, rice flour, salt, chili powder,turmeric, poppy seeds, soda and Nigella seeds.
Mix everything and then add water to make a medium thick batter of coating consistency.
Whisk it well to make a lump free smooth batter
Heat enough oil in a wide deep pan/ kadhai for deep frying the beguni.
When the oil become hot then take 1 tbsp hot oil from the kadhai and add that in the batter and mix.(This helps to make them crispier)
Now take brinjal slices and dip in the batter, coat both sides perfectly and then gently slide into the hot oil.
Make in batches ,don't add too much slices in the pan else they will not cook properly.
Fry Beguni's on medium heat from both the sides till they become golden and crisp.
When done, remove from the pan with a slotted spoon and drain on a kitchen paper to absorb the excess oil.
Sprinkle some kala namak or chat masala on the beguni .
Serve crisp Beguni with masala Chai and puffed rice/ Muri.