Beguni- Gram flour batter coated deep fried brinjal fritters-specialty from the state of Bengal
Beguni/ Baigan pakoda- Beguni is a very special crisp delicious snack from the state of Bengal. This Snack originated from Bangladesh and now is a favorite snack of Bengal and Bangladesh both. It is the most favorite street food of Bengal. Bengali people loved fried fritters named as Tel -Bhaja and beguni is among the favorite one.
Beguni is served as a snack with tea and puffed rice/ muri and as a side dish with Khichuri and daal- bhaat. It is a perfect snack on a rainy day or during winter .
Making Beguni is quite easy and simple- You need some fresh brinjals to make this beguni. Cut brinjals into thin slices. You can make roundels or slice them lengthwise or if the brinjal is quite big then can slice into half moons also. Cut which ever way suits you or depending on the size of the brinjal.
Make batter of gram flour and add little rice flour for crispiness. some nigella seeds/ kalonji and poppy seeds are added in the batter along with salt, chili powder ,turmeric and baking powder.
Tips for making Crisp Beguni
Choose good quality fresh brinjal with less seeds. Slice brinjal into thin slices, if you make thick slices then it may remain uncooked from inside and don't become crisp. Add rice flour or corn flour in the batter, it helps to make it crispier. Add baking powder or some soda in the batter and whisk the batter well so the beguni will puff up well while frying. Use Mustard oil for frying for the authentic taste. Fry on medium heat only.
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