1. Mix together the gramflour, water, refined flour, onion seeds, red chilli powder and the baking soda.
2. Keep aside and allow it to rest for at least 2 hours.
3. Heat the ghee/oil in a kadai and lower the flame.
4. Dip the eggplant pieces in the batter and then fry in the hot oil till they are cooked and golden brown.
5. Drain the excess oil.
6. Serve immediately.
Beguni (Fried Eggplant Fritters) Recipe
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