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Before you jump to Beguni / Bhenta ko Pakoda/ Eggplant fritters 🍆 recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of life. Poor diet is one factor in illnesses such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get us to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, a lot of people believe that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can modify their eating habits for the better by making some small changes.
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As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to beguni / bhenta ko pakoda/ eggplant fritters 🍆 recipe. To make beguni / bhenta ko pakoda/ eggplant fritters 🍆 you only need 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Beguni / Bhenta ko Pakoda/ Eggplant fritters 🍆:
- You need 2 medium sized Brinjal or one big about 350 gms
- Prepare Turmeric
- Take Salt
- Get For batter
- Provide 100-150 GMs Besan
- You need Water
- Take 1 pinch Kalonji / Nigella seeds
- You need Salt as per taste
- You need 1/8 tsp Turmeric powder
- Use 1 pinch or two of Baking soda
- Use For frying
- Use Enough veg oil to deep fry
- You need To sprinkle after frying
- Take Black salt or Chaat masala
Instructions to make Beguni / Bhenta ko Pakoda/ Eggplant fritters 🍆:
- Wash and pat dry the eggplant/s and slice it thin. Sprinkle some turmeric and salt and keep it for about 10 minutes.
- Meanwhile prepare the batter. Seive the Besan and put it in a bowl….add all the ingredients…now add little water at a time….till u get a thick batter….you don't require much water for this batter.
- Heat oil in a kadai and dip the slices in the batter and put it in the hot oil to fry….be careful not to overheat the oil. Turn and fry as needed…..it will fluff up…..once it gets the lovely golden brown color that means your Beguni / eggplant fritters are ready….keep it on the kitchen tissue paper. Serve hot. Enjoy with your evening tea. Bon Appetit!!!
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