- 1 cup of gram flour (besan)
- 2 medium-sized potatoes, thinly sliced
- 1 large eggplant (brinjal), thinly sliced
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon of cumin seeds
- 1 teaspoon of carom seeds (ajwain)
- A pinch of asafoetida (hing)
- 1 teaspoon of red chili powder (adjust to taste)
- 1/2 teaspoon of turmeric powder
- Salt to taste
- Water (as needed)
- Oil for deep frying
1. Start by heating the oil in a deep frying pan over medium-high heat. You'll want enough oil to submerge the slices of potatoes and eggplants.
2. While the oil is heating, prepare the batter. In a mixing bowl, combine the gram flour, cumin seeds, carom seeds, asafoetida, red chili powder, turmeric powder, and salt.
3. Gradually add water to the dry ingredients while whisking continuously to create a smooth and thick batter. Ensure there are no lumps.
4. Once the batter is ready, dip the potato and eggplant slices into it, making sure they are evenly coated.
5. Carefully place the coated slices into the hot oil. Be cautious not to overcrowd the pan; fry them in batches if necessary.
6. Fry the telebhaja until they turn golden brown and crispy, turning them occasionally to ensure even frying. This should take about 5-7 minutes.
7. Using a slotted spoon, remove the fried telebhaja from the oil and place them on a plate lined with paper towels to remove excess oil.
8. Sprinkle chopped green chilies on top of the telebhaja for an extra kick of flavor.
9. Serve your homemade telebhaja hot with a cup of tea or your favorite chutney. Enjoy the crispy goodness!
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