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Beguni
Beguni by Ratna Prakash
Ingredients
- Brinjals – 3 long cut into 1/4 inch slices (zucchini, pumpkin or cauliflower can also be used)
- Besan – 6 tablespoons
- Rice Flour – 1 tablespoon
- Salt – to taste
- Ginger powder – 1/2 Teaspoon
- Red Chilli Powder – to taste (but not too much you could use pepper instead)
- Roasted Cumin Powder – 1 Teaspoon
- Coriander – 2 Tablespoons, finely chopped
- Oil – 250 ml, for deep frying
Method
Mix both the flours with the spices and sufficient water to make a batter slightly thinner than that for pakoras. Heat oil in a karahi, dip the sliced vegetables in the batter and deep fry till golden brown. Serve warm.