Telebhaja

Name: Telebhaja
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Brinjal (eggplant): 200g, cut into 0.5cm thick slices; Potato: 200g, cut lengthwise into thin slices; Plantain (unripe): 150g, cut lengthwise into thin slices; Onion: 150g, cut into rings (optional); Rice flour: 80g; Wheat flour: 40g; Turmeric powder: 0.5 tsp (1.5g); Chilli powder: 0.75 tsp (2.5g); Asafoetida (hing): a pinch (0.25g); Salt: to taste; Water: 150ml; Oil: 400ml for frying; Mustard oil: 20ml (optional)

🍗 Non-veg📊 Medium

Traditional Recipe 4: Telebhaja recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Telebhaja

Mix rice flour, wheat flour, turmeric, chilli powder, asafoetida, and salt.
Add water gradually, whisking to form thick batter (consistency like yogurt).
Heat oil in deep pan to 170°C.
Test temperature: drop small batter piece—should sizzle and rise immediately.
Dip each vegetable slice into batter, coating thoroughly.
Carefully place 3-4 slices in hot oil at a time (avoid overcrowding).
Fry for 3-4 minutes until golden-brown on one side.
Flip and fry 2-3 more minutes until golden on both sides and crispy.
Remove to paper towels. Drain well.
Serve hot with tamarind chutney or green chutney.

📖 Cultural notes

Telebhaja are seasonal monsoon snacks in Bengal, made when vegetables are fresh, representing the simple joy of street-side tea-time eating. ---

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