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Bengali Beguni Recipe
Sneha Paul

Bengali Beguni Recipe

Durga Pujo Special! Learn how to make authentic Bengali Beguni (fried eggplant fritters) to serve with khichuri and chorchori.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 2-3 long begun/baigan
  • 2 cups besan or Bengal gram flour
  • 1/2 cup rice flour
  • 1 tsp kalonji or nigella seeds
  • 1 tsp chilli powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 cups water approx
  • Mustard Oil for frying

Method
 

  1. Wash the eggplants and cut into thin slices.
  2. Heat oil in a non-stick pan on a high flame. Once hot, lower the flame to medium.
  3. In a large bowl, add besan, rice flour, kalonji, red chilli powder, sugar, salt and baking soda. Mix it well.
  4. Gradually add water and make a thick batter. Add 1 tsp hot oil to the batter and whisk it well.
  5. Dip the begun/baigan into the batter and coat both sides well. Carefully slide them into the oil and fry until golden brown.
  6. Transfer the beguni/eggplant fritters to a plate lined with absorbent paper. Serve them hot with khichdi.