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Beguni | Eggplant Fritters

Beguni | Eggplant Fritters

Sneha Paul
Crispy and crunchy beguni is the best Bengali snack ever! Serve it with a hot cup of tea in the evening or with khichdi on a gloomy rainy day.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine Bengali, Indian
Servings 4 people


  • 2-3 long eggplants
  • 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


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