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Receta [Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney)
![[Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney) Recipe](https://grecipes.s3.amazonaws.com/recipe_picture/1436960/full_IMG-9039.JPG "[Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney) Recipe")
Raciónes: 2
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)
View Full Recipe at Cooking with Siri
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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