Bengali-style Fried Delight

Ingredients

In this Bengali adaptation of Kızartma, we incorporate Bengali spices and flavors to create a unique twist. The original Turkish dish typically uses a simple batter made with flour and water, while our Bengali-style Fried Delight features a spiced chickpea flour batter. Additionally, we introduce Bengali vegetables like cauliflower and incorporate traditional Bengali spices to infuse the dish with the distinct flavors of the region. We alse have the original recipe for Kızartma, so you can check it out.

• 1 large eggplant, sliced into rounds 1 large eggplant, sliced into rounds
• 2 medium potatoes, peeled and sliced into rounds 2 medium potatoes, peeled and sliced into rounds
• 1 small cauliflower, separated into florets 1 small cauliflower, separated into florets
• 1 cup (120g) chickpea flour (besan) 1 cup (120g) chickpea flour (besan)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
2. 2.
   Gradually add water to the mixture and whisk until you achieve a smooth batter consistency.
3. 3.
   Heat vegetable oil in a deep frying pan or kadai over medium heat.
4. 4.
   Dip the eggplant, potato, and cauliflower slices into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated vegetables into the hot oil and fry until golden brown and crispy.
6. 6.
   Remove the fried vegetables from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Repeat the process with the remaining vegetable slices.
8. 8.
   Serve the Bengali-style Fried Delight hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Eggplant — Slice the eggplant rounds evenly to ensure even cooking and a consistent texture.
• Chickpea flour — Make sure to sift the chickpea flour before using it to remove any lumps and achieve a smooth batter.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garam masala to the batter.
• Serve the Bengali-style Fried Delight immediately after frying to retain its crispiness.
• Experiment with different vegetables like onion rings or bell pepper slices for added variety.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To reduce oil absorption, make sure the oil is hot enough before frying the vegetables.

Serving advice

Serve the Bengali-style Fried Delight as a delicious appetizer or as a side dish with steamed rice and dal for a complete Bengali meal.

Presentation advice

Arrange the fried vegetables on a platter, garnish with fresh coriander leaves, and serve with a side of tangy tamarind chutney or mint yogurt sauce for an appealing presentation.