The word "telebhaja" comes from two Bengali words "tel" which means oil and "bhaja" which means fried. The dish is essentially a fried snack, typically made from a mixture of flour, spices, and vegetables. The ingredients are shaped into various forms such as rounds, patties, or fritters and then deep-fried until golden brown. Beguni, for example, is made from slices of eggplant that are dipped in a batter made from besan (chickpea flour) and spices, and then fried until crispy.

Also Read: Mughlai Parathas Of Bengal: What Makes It More Than Just Fried Keema Paratha

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Telebhaja is a staple snack food in Bengal and is commonly sold by street vendors or small eateries. It is a popular snack for all occasions, whether it's for a quick snack on the go, or as an accompaniment to a meal. The dish is especially popular during the monsoon season when people crave hot and spicy foods to combat the damp and chilly weather.

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Telebhaja is also a staple snack all through the year but are especially popular during festivals, such as Durga Puja and Diwali. Telebhaja is a beloved street food in Bengal and neighbouring states of India. With its many different varieties, each with its own unique flavours and preparation methods, telebhaja is a versatile and delicious snack that can be enjoyed any time of the day. Whether served as a quick snack on the go or as an accompaniment to a meal, telebhaja is sure to delight the taste buds and bring a touch of authenticity to any dining experience.

Ingredients

  • 2 medium – Eggplants /Begun /Brinjals wash and dry
  • ¾ cup – Gram flour/Besan/chickpea flour
  • 2 tbsp – Rice flour
  • 2 tsp – White poppy seeds/ khus khus
  • ¼ tsp – Turmeric powder
  • ½ tsp – Chilli powder
  • 1 tsp – Nigella seeds
  • Pinch of Baking soda
  • Salt as per taste
  • Oil for deep frying

Method

  • Wash and trim the eggplant and cut in lengthwise into ½ inch slices.
  • In a bowl, gram flour, rice flour, poppy seeds, nigella seeds/kalonji, turmeric powder, chilli powder, salt, and a pinch of baking soda.
  • Add water a little at a time to make a smooth batter. 
  • Dip the eggplant pieces in the batter and fry till golden brown on both sides.
  • Drain on a paper towel, sprinkle with some chaat masala and serve hot.