Beguni (Aubergine Fritters)

  • Aubergine, 1
  • Chick-Pea Flour, 1 cup 
  • Salt to taste 
  • Poppy Seeds, ½ teaspoon 
  • Onion Seeds ,½ teaspoon 
  • Cooking oil, 1½ cups (used for deep frying and a little used for adding to the batter mix)
  1. Pour flour into a large bowl.
  2. Mix with water to make a batter of relatively thick consistency, suitable for coating fritters.
  3. Add the poppy seeds, onion seeds and salt and whip batter well until bubbles appear on the surface of the batter. Set aside 30 minutes. 
  4. Slice the aubergine into thin rounds and dip the pieces in the batter, immediately transfer to the hot cooking oil to deep fry. 
  5. Remove them when deep golden brown and drain on kitchen paper.