Hey guys! Ramadan is here, and we’re starting off with some delicious beguni for my new iftar series!

These are batter fried eggplant slices that are a staple at iftar tables all over Bangladesh. You’ll see them stacked high on street side stalls along with dozens of other iftar options throughout Ramadan.

Tips for making the Crispiest Batter:

1. Always sift your flours/starches to get rid of lumps
2. Use ice cold water (I throw a few ice cubes into my room temp water for this and let them melt a little).
3. Let your batter rest for at least 20 minutes.
4. Always fry on medium heat so your beguni has time to release all of its moisture without getting burnt
5. Strain on a wire rack to let the oil drain but also so that they don’t steam and get soggy.
6. Use thin slices of eggplant for the crispiest begunis, about 3 mm. You can also use 6mm if you like a thicker eggplant slice to bite into, but the moisture from the eggplant will make the batter softer. Both versions are delicious so try it out either way!

Tips for getting good looking begunis:

1. Once you slide your beguni into the hot oil, you want to flip each piece after about 5 seconds. This will allow both sides to fluff up properly so both sides look the same.
2. Always slice your eggplant right before you’re ready to fry. If you leave them out they will turn brown. If you want to cut them early you can soak them in water to keep them from going brown, but that will make your beguni shell softer.

You can watch the full process in this video!

INGREDIENTS  

• 1 large eggplant (or 2 small ones)
• 1/2-3/4 tsp salt (for eggplant slices)
• 1/2-3/4 tsp sugar (for eggplant slices)
• mustard/vegetable oil (for frying)

For Batter

• 1 1/4 cup besan (gram/chickpea flour)
• 1/4 cup rice flour/corn starch
• 1 1/2 tsp red chili powder
• 3/4 tsp turmeric powder
• 1/2 tsp baking soda
• 1/2 tsp ginger paste (optional)
• 1/2 tsp garlic paste
• 1 1/4 tsp salt (or to taste)
• 1 1/2 tsp sugar (or to taste)
• 3/4 cup ice cold water + 1-4 tbsp (as needed)

INSTRUCTIONS 

Sift your besan and cornflour into a mixing bowl to get rid of any lumps.

Then add in the rest of your ingredients for the batter, and pour in 3/4 cups of ice cold water.

Mix gently, then add in more water a tablespoon at a time until you get to a nice thin consistency that’s still able to coat your spoon. Whisk for a couple minutes until your batter is nice and smooth. Then let rest for 20-30 minutes.

Prep your eggplant right before you’re ready to fry (they will go brown if left out in the air too long).Wash your eggplant, then cut into quarters lengthwise. Cut them in half again if the slices are too long.

Slice into thin strips 3-6mm thick (the thinner the crispier they’ll be)

Sprinkle some salt and sugar onto your slices. Massage them onto your slices.

If you cut them thick you’ll want to pat the excess water that comes out with a paper towel.

Heat your oil on medium. Check if its hot enough by dropping in some batter, it should sink to the bottom then float up in 2-3 seconds when ready

Then dip your slices into the batter one by one, wipe off the excess on the edge of the bowl, and slide into your oil gently

Flip each piece with a fork 5 seconds of after it hits the oil, this will ensure both sides fluff up evenly.

Let it get golden, about 1-2 minutes, then flip again to finish off the other side.

Strain them onto a wire rack to let them drain, and you’re done!