Beguni (Bengali Style)
Beguni is a traditional Bengali fritter made with thin slices of eggplant dipped in a lightly spiced gram flour batter and deep fried. The coating turns crisp while the eggplant stays soft. Kalonji adds sharp notes and mustard oil gives authentic flavor. It is best served hot as a tea time snack.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 2 long purple or (105 to 110 grams) eggplants
- 1 cup or (120 grams) gram flour ((besan))
- 2 tbsp rice flour
- 1/2 tsp nigella seeds ((kalonji/kalo jeera))
- 1/4 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder ( or regular red chilli powder)
- 1/2 tsp cumin powder
- 1/2 tsp salt (or add according to taste – for batter)
- 1/2 cup + 2 tablespoons water (or add as needed)
- mustard oil (as required for deep frying)
Instructions
- 1
Prepare a smooth, medium flowing batter using gram flour, rice flour, ground spices, salt and water. Set aside.
- 2
The batter should be medium and flowing, coating the back of a spoon without dripping off immediately.
- 3
Slice the eggplant lengthwise into thin slices, about 2 to 3 mm thick.
- 4
Try to keep the slices even, but slight unevenness is normal with long, slender eggplants and does not affect the final texture.
- 5
Keep the slices aside. Do not salt and do not soak them in water.
- 6
Tip – checking bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre of one slice. If it tastes neutral or mildly sweet, use as is. Salt the slices only if they taste bitter. Rest for 10 to 15 minutes, then wipe completely dry before battering.
- 7
Heat oil in a kadai or wok until it becomes moderately hot.
- 8
If using cold-pressed mustard oil, heat until it just starts smoking, then reduce the heat. Refined mustard oil only needs to be heated to medium.
- 9
Dip each eggplant slice in batter and evenly coat it with the batter. Let the excess batter drip back naturally into the batter bowl.
- 10
Gently place the batter coated eggplant slice in the medium hot oil. Batter-coat the remaining slices and place them in the hot oil, ensuring not to overcrowd the pan.
- 11
You can fry 3 to 4 long slices depending on the size of the pan.
- 12
When one side becomes crisp, turn over and fry the second side.
- 13
Fry turning over as needed until the eggplant fritters are golden with crisp edges and soft centers.
- 14
Remove fried beguni with a slotted spoon and place on kitchen paper towels. Deep fry the remaining eggplant slices in batches until golden and crispy.
- 15
Serve beguni hot with choice of chutney or sauce. You can also pair with puffed rice (muri) or jhal muri. It also tastes nice as a side with khichdi or a simple meal of dal and rice.