Beguni Recipe Bengali
Batter fried eggplant fritters are a popular teatime snack in most Bengali households. Learn how to make Beguni - fried fritters made with brinjal and gram flour.Beguni, the crispy Bengali eggplant fritter, is more than just a snack – it's a cultural icon that represents the rich culinary heritage of Bengal. Whether you're enjoying it as a tea-time treat or as part of a festive meal, beguni offers a delightful combination of textures and flavors that's hard to resist
Servings: 4
Calories: 252kcal
Ingredients
- Eggplant/brinjal – 1 sliced into thin roundels
- Besan/Chick pea flour – 1 cup
- Rice Flour – ¼ cup
- Turmeric powder – a pinch
- Red chilli powder – 1 tsp
- Onion seeds/Kalonji/Kalojeera - 1 tsp
- Poppy seeds optional – 1 tsp
- Hing/Asafoetida optional – a pinch
- Salt to taste
- Oil for deep frying
Instructions
- Cut brinjal into thin slices.
- Mix besan/chickpea flour, rice flour, salt, red chilli powder, onions seeds, hing and poppy seeds.
- Gradually add water to make a smooth, semi-thick batter of pouring consistency.
- Wash brinjal/eggplant slices and pat dry.
- Heat oil in a frying pan.
- Add some hot oil to the batter and blend well with hand.
- Dip the brinjal/eggplant roundels in the batter, ensure the slices are well-coated and gently drop them in hot oil.
- Fry till the eggplant/brinjal fritters are nicely cooked on both sides and turn golden brown.
- Remove brinjal/eggplant fritters using a slotted spoon. Place on paper towels/tissue paper to drain off excess oil.
- Serve piping-hot Beguni/Eggplant Fritters with a light sprinkling of Chaat Masala.
Notes
Begun is the Bengali term for brinjal and hence brinjal fritters are called Beguni.