Bengali Battered Fried Vegetables

Updated at: Thu, 17 Aug 2023 00:10:41 GMT

Step 1

In a large bowl, place all the batter ingredients except water and using a whisk mix everything well. Slowly add about 20 ml of water at a time and keep whisking the batter until it's smooth without any lumps. To check the consistency of the batter, dip your finger in the batter to see if the batter sticks well. The batter can’t be too runny or too thick. If it's too runny, try adding 1 tsp of Besan and if it's too thick then try adding 1 tsp of water. Let this batter rest for about 15 minutes.

Step 2

You can choose any vegetable you like but in Bangladesh we mostly use eggplants or potatoes for this recipe.

Step 3

To prepare the vegetables, slice the eggplants and potatoes about 3mm thick lengthwise. Cut the onion and bell peppers into ½ inch thick rings. Slice some green onions into 3 inch length, and prepare some whole green chili.

Step 4

Lightly sprinkle salt on all the vegetables and let them rest for 10 minutes to draw the moisture out.

Step 5

In a frying pan, heat up some oil (360-370°F) for the deep fry.

Step 6

Using a kitchen towel, dab on the vegetables to wipe the excess water.

Step 7

Give the batter a whisk before using it. Take each vegetable and dip it in the batter and lightly shake off the excess batter. Place the battered vegetables in the heated oil. Fry the vegetables on medium flame. Flip after 15 seconds and fry the vegetables on both sides until it's crispy and browned. Repeat the process with all the other vegetables. When the batter reduces to, place the green onions and mix it with the batter. Make a small round shape with the green onion and drop it in the oil and fry it until crispy.

Step 8

Serve them with some cucumber, and ketchup.

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