Recreate The Street Food Magic Of Bengali Telebhaja At Home

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.

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.

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.


  • 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


  • 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.