BENGALI STYLE BEGUNI

BENGALI STYLE BEGUNI

Traditional Bengali Crispy Eggplant Fritters

Ingredients

For the Eggplant:

🍆 1 large-sized eggplant

🧂 Salted water (for soaking)

For the Batter:

• 🥣 250 g gram flour (Besan)
• 🌾 100 g rice flour
• 🟡 ¼ teaspoon turmeric powder
• 🌶️ ¼ teaspoon red chilli powder
• 🧂 Salt to taste
• 🥄 ¼ teaspoon garam masala powder
• 🧅 ½ teaspoon onion paste
• 🫚 ½ teaspoon ginger paste
• 🧄 ½ teaspoon garlic paste
• 🌿 ½ teaspoon nigella seeds (Kalonji)
• 🥄 ½ teaspoon baking powder
• 🌿 ¼ teaspoon carom seeds (Ajwain)
• 💧 Water as required
• 🛢️ 1 tablespoon oil (for the batter)
• 🛢️ White oil for deep frying

Preparation Method

Step 1: Preparing the Eggplant

First, wash the eggplant thoroughly and cut it into thin, long slices.

Soak the sliced eggplant in salted water for approximately 30 minutes.

Step 2: Removing Excess Water

After 30 minutes, remove the eggplant slices from the water.

Spread them evenly over a clean, dry cotton cloth and gently pat them dry to absorb all the excess moisture.

Step 3: Preparing the Batter

Take a large mixing bowl and sift the gram flour and rice flour together.

Add the turmeric powder, red chilli powder, garam masala powder, salt, onion paste, ginger paste, garlic paste, nigella seeds, baking powder and carom seeds.

Mix all the ingredients thoroughly.

Gradually add water and whisk until you get a smooth, medium-thick batter.

Make sure the batter is neither too thin nor too thick.

Finally, add 1 tablespoon of oil and mix well.

Allow the batter to rest for approximately 10 minutes.

Step 4: Frying the Beguni

Heat sufficient white oil in a deep frying pan or kadai over medium heat.

Dip each eggplant slice into the prepared batter, making sure it is evenly coated on all sides.

Carefully slide the coated eggplant slices into the hot oil, one by one.

Deep-fry them until they become crispy and beautiful golden brown on both sides.

Remove the fried beguni and place them on a paper towel to drain the excess oil.

Important Cooking Tip:

Always fry the beguni over medium heat.

If the oil is too hot, the outer batter will turn golden brown too quickly while the eggplant inside may remain undercooked.

Maintaining medium heat ensures that the eggplant cooks properly and the coating becomes perfectly crispy.

Serving

Your delicious and crispy Bengali Style Beguni is now ready!

Serve hot with tomato ketchup, green chutney or your favourite evening tea.

Enjoy this traditional Bengali snack with your family and friends!