Crispy Beguni (Bangladeshi Fried Eggplant)

Thin slices of eggplant are dipped in a smooth chickpea flour batter seasoned with warm garam masala, turmeric, and chili, then deep-fried until golden and crispy. The batter is sifted and blended for a light, airy coating that fries up perfectly crunchy while the eggplant inside becomes soft and creamy. Finished with a sprinkle of tangy chaat masala right out of the fryer, these classic Bengali fritters are a popular street-food snack often enjoyed during iftar with puffed rice, chutney, and hot tea.