Bengali Beguni Recipe
Beguni- Gram flour batter coated brinjal fritters- specialty from the state of Bengal
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Remove the stem and then wash the brinjal and pat dry.
- 2
Using a sharp knife slice brinjal into thin slices of approx 1/4 inch thickness.
- 3
Take a deep wide bowl and add besan, rice flour, salt, chili powder,turmeric, poppy seeds, soda and Nigella seeds.
- 4
Mix everything and then add water to make a medium thick batter of coating consistency.
- 5
Whisk it well to make a lump free smooth batter
- 6
Heat enough oil in a wide deep pan/ kadhai for deep frying the beguni.
- 7
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)
- 8
Now take brinjal slices and dip in the batter, coat both sides perfectly and then gently slide into the hot oil.
- 9
Make in batches ,don't add too much slices in the pan else they will not cook properly.
- 10
Fry Beguni's on medium heat from both the sides till they become golden and crisp.
- 11
When done, remove from the pan with a slotted spoon and drain on a kitchen paper to absorb the excess oil.
- 12
Sprinkle some kala namak or chat masala on the beguni .
- 13
Serve crisp Beguni with masala Chai and puffed rice/ Muri.