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Friday, October 5, 2012

Beguni ~ Bengali Brinjal Fritter

Beguni is a famous bengali snack made from brinjals. In bengali, we call brinjals "begun", so the fritters or pakora made out of it, is "Beguni". This fritter is very popular and beloved in bengali community. There won't be any Bengali who doesn't love this fritter. It is served as an evening snack with tea, a popular appetizer in any special occassion menu like birthdays, even in marriage party menu. It is a must for bengalis when it rains outside and it is also a great accompaniment with Khichdi (a lentil-rice hotch-potch). Bengalis love to enjoy this fritter with a bowl of murmura or puffed rice and a long green chilli. You can serve this as a side dish with any dal and rice. 
The most important aspect of this fritter is the shape in which the brinjals are cut. Usually, there are two ways, the brinjals are cut for the fritters. First, cut in 1/8 inch thick round slices and then cut each round one from the middle (resembling the shape of half-moon). Another way to cut the brinjals is to make thin slices of the brinjals vertically, as I did here. For best results, always use the dark purple brinjals.

Now to the ingredients, you need very less ingredients for this fritter...
Ingredients :
Thick Purple Brinjal : 1
Besan(chick pea flour) : about 1 cup
Chilli powder : 2 tsp. (according to your taste)
Turmeric powder : a pinch
Kalonji/black cumin/onion seed : 1 tsp.
Poppy seed(posto) : 2 tblsp. (for extra flavour & crunch)
Baking powder : 1 tsp.
Salt to taste
Oil for deep frying

Method :

  • Sprinkle a pinch of both salt and turmeric powder over the brinjals and keep aside for 10-15 minutes.
  • To prepare the batter, take besan in a bowl, mix all the ingredients except oil and mix them together. Then add enough water to make a semi-thick pouring consistency of batter. It shouldn't be runny nor too much thick. Whip the batter for 2-3 minutes to make a smooth and lump-free batter.
  • Heat enough oil in a wide vessel to deep fry. Dip well each eggplant piece in the batter, check if it is coated from all sides. Then deep fry in medium heat until lightly brown from all sides.
  • Serve hot immediately with a cup of hot piping tea and a bowl of puffed rice/murmura, try this combo, you won't regret.............

Friday, October 05, 2012 / by / 5 Comments


  1. Oh my this is like long lost love ...I have totally forgot about this one ...thanks for reminding :) ..going to make it over weekend ..looks so yum along with those murmur

  2. All time favourite..yummy beguni......dekhlei khete ichhe hoy.

    Today's recipe:

  3. Thanks for treating me virtually with these beguni..Murir bati niye boshe jete icche korche

  4. This is a really amazing snack :-) Nice post!



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