Bengali Begun Bhaja

Frying and crispiness and all things mouth nice by immediately tucking into whichever fried dish for the matter. Tell me about it? Fried stuffs. Oh-my! Definitely like an immediate pop up in our mouth and Bengali Begun Bhaja, which is sliced brinjal slices (Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka Masala & Brinjal Stir Fry) coated or dipped in a masala batter and fried should not at all be discounted. Deliciousness mind you. In fact utter delicious crispiness and soft melt inside and the marvelous aroma of spices. Obviously, as the name of this fried brinjal has indicated, Bengali Begun Bhaja is part and parcel of Bengali cuisine I quite know it as well (Bengali Fish Curry). Plus, I must quote other recipes too (Sukhi Aloo Sabzi, Punjabi Sabut Moong Dal, Aam ki Achaar, Tamatar ki Chutney, Shahi Gobi & Tari Wale Aloo). Therefore? God! I don't know when else to say except please tuck into Bengali Begun Bhaja (Cauliflower Fritters & Kurkuri Bhindi). 

Ingredients
1 medium size Chinese brinjal - slice thinly
Oil for frying

Spicy flour mixture
2 tbsp chickpea flour
1/2 tbsp rice flour
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp shallot/onion paste
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
2 stalks coriander leaves -slice/shred/chop
Salt for taste

Method
Add all ingredients for flour mixture in a bowl/container.
Pour water bit by bit, mix/stir till it becomes a runny batter.
Dip brinjal one by one and deep fry.
Drain and serve instantly (yep, fried stuffs must be eaten asap) within time)