Beguni is a Bengali Style eggplant/brinjal fritters recipe. Eggplant slices are dipped in thick and spiced chickpea flour batter and then deep fried to perfection.
This popular Kolkata street food is gluten-free and vegan and make a perfect evening snacks when paired with a cup of Chai.
Making Beguni is quite easy and simple- You need some fresh brinjals to make this beguni. Cut brinjals into thin slices. You can make roundels or slice them lengthwise or if the brinjal is quite big then can slice into half moons also. Cut which ever way suits you or depending on the size of the brinjal.
Beguni/ Baigan pakoda- Beguni is a very special crisp delicious snack from the state of Bengal. This Snack originated from Bangladesh and now is a favorite snack of Bengal and Bangladesh both.
Ingredients for Beguni:-
- 2 medium Brinjals / Baingan
- 1 cup Gram flour / Besan
- 3 tbsp Rice Flour / Chawal Ka Atta
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
- 1/3 tsp Nigella Seeds / Kalonji
- 1/2 tsp Poppy seeds /khaskhas
- Pinch Soda -Bi -Carb
- 1 tsp Black Salt / Kala Namak
- 1 tbsp Hot oil to add in the batter
- 3/4 cup Water approx
- Enough Cooking oil to deep fry
Instructions for making Beguni/telbhaja:-
- Remove the stem and then wash the brinjal and pat dry.
- Using a sharp knife slice brinjal into thin slices of approx 1/4 inch thickness.
- Take a deep wide bowl and add besan, rice flour, salt, chili powder,turmeric, poppy seeds, soda and Nigella seeds.
- Mix everything and then add water to make a medium thick batter of coating consistency.
- Whisk it well to make a lump free smooth batter
- Heat enough oil in a wide deep pan/ kadhai for deep frying the beguni.
- When the oil become hot then take 1 tbsp hot oil from the kadhai and add that in the batter and mix.(This helps to make them crispier)
- Now take brinjal slices and dip in the batter, coat both sides perfectly and then gently slide into the hot oil.
- Make in batches ,don’t add too much slices in the pan else they will not cook properly.
- Fry Beguni’s on medium heat from both the sides till they become golden and crisp.
- When done, remove from the pan with a slotted spoon and drain on a kitchen paper to absorb the excess oil.
- Sprinkle some kala namak or chat masala on the beguni .
- Serve crisp Beguni with masala Chai and puffed rice/ Muri.