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Receta [Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney)

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[Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney) Recipe
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Ingredientes

  • For Beguni (eggplant fritters):
  • 5 to 6 round eggplants, chopped into thin round semi circles
  • 1/2 cup besan (chickpea flour)
  • 1/2 cup water
  • 1/8 tsp baking powder
  • 1/4 tsp (or more) chilli powder
  • 1 tbsp rice flour
  • 1/4 tsp nigella seeds (I substituted these with cumn seeds as I was ran out of them)
  • salt - to taste
  • chaat masala or rock salt to sprinkle on the fritters (optional)
  • oil for deep frying
  • For Dhonepata Chutney (No-Cook Coriander Chutney):
  • 1 cup tightly packed coriander leaves, washed, chopped
  • 5 green chillies
  • 2 cloves of garlic
  • 1" piece peeled, fresh ginger
  • Half of a lime's worth of juice
  • salt - to taste
  • 1 tsp sugar
  • few drops of mustard oil (I skipped this)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1194g
Recipe makes 2 servings
Calories 397  
Calories from Fat 31 8%
Total Fat 3.72g 5%
Saturated Fat 0.5g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 122mg 5%
Potassium 2835mg 81%
Total Carbs 86.14g 23%
Dietary Fiber 38.6g 129%
Sugars 32.79g 22%
Protein 17.56g 28%
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