Telebhaja (Beguni & Peyaji) (তেলেভাজা (বেগুনি ও পেঁয়াজি))

Crispy batter-fried eggplant slices and onion fritters — the quintessential rainy-day Bengali telebhaja platter.

Cuisine: Bengali (West Bengal) · Style: Fried · Protein: Veggies · Total time: 30 minutes · Difficulty: easy · Servings: 4 · Spice: 2/5

Ingredients

• 1 large eggplant, sliced
• 2 large onions, sliced into rings
• 1 cup besan (gram flour)
• 1/4 cup rice flour
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp nigella seeds
• Water to make batter
• Mustard oil for frying
• Salt to taste

Steps

1. Make a batter with besan, rice flour, turmeric, chilli, nigella seeds, and salt.
2. Slice eggplant into rounds and onions into rings.
3. Heat mustard oil for deep frying.
4. Dip eggplant slices in batter and fry until golden (beguni).
5. Mix remaining onion rings into batter, drop spoonfuls into oil (peyaji).
6. Fry until crispy. Drain and serve hot with chai.

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