Bengali Iftar Platter (Piyaju, Beguni, Chola)
Snack · Bengali · Ready in 45 min · Serves 2
A traditional Bengali iftar feast: crispy lentil fritters (piyaju), eggplant slices (beguni), and chickpeas (chola) served with tangy tamarind chutney. Vegetarian and celebratory.
Per serving
- Calories
- 350
- Protein
- 10 g
- Carbs
- 48 g
- Fat
- 13 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron33%
- Vitamin D0%
- B120%
- Zinc34%
- Magnesium31%
- Omega-315%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Red lentils (for piyaju)
- 200 g Eggplant
- 150 g Canned chickpeas
- 80 g Onion
- 20 g Green chilli
- 250 ml Vegetable oil (for frying)
- 50 g Rice flour
- 100 ml Tamarind chutney
Method
- 1
Soak 100g red lentils in water for 30 minutes. Drain well. Mince 1 medium onion and 1 green chilli finely. Mix with the lentils and a pinch of salt.
- 2
Slice 200g eggplant lengthwise into thin (5mm) slices. Mix 50g rice flour with salt and a pinch of chilli powder. Drain and season 150g canned chickpeas.
- 3
Heat 250ml oil to 180°C (350°F) in a deep pan. Drop spoonfuls of the lentil mixture into the hot oil in batches. Fry for 3-4 minutes until deep golden and crispy. Drain on paper towels.
- 4
Coat each eggplant slice in the seasoned rice flour. Deep-fry for 2-3 minutes per side until golden and tender. Drain on paper towels.
- 5
Fry the seasoned chickpeas for 2-3 minutes until crispy. Arrange the piyaju, beguni, and chola on a plate with tamarind chutney on the side for dipping. Serve while warm.
