Bengali Eggplant Fritters: Delicious Beguni Recipe
Beguni, or battered brinjal fritters, is a beloved snack in Bengal and other parts of eastern India. This crispy and delicious treat is made by dipping sliced brinjals in a spiced chickpea flour batter and then deep-frying them to perfection. It is often enjoyed as an evening snack with a cup of tea, or as a side dish with dal, torkari, rice, or khichuri.
Details
| Course | Snack |
|---|---|
| Cuisine from | Bengali (West Bengal, India) |
| Servings | 20 small fritters |
| Preparation time | 20 minutes |
| Cooking time | 15 minutes |
| Calories | Approximately 120-150 per fritter |
Ingredients
- 2 medium Eggplants / Brinjals, washed and dried
- 80 g Gram flour / Besan
- 20 g Rice flour
- 4 g Salt
- 5 g Sugar
- ½ tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 120 g Water
- Mustard oil for deep frying
- Beetnoon (black salt) for seasoning (optional)
- White poppy seeds / Khuskhus (optional)
- Nigella seeds / Kalonji (optional)
- Pinch of Baking soda (optional)
Method
- Sift the gram flour, rice flour, salt, sugar, turmeric powder, and Kashmiri red chilli powder through a strainer into a mixing bowl. Add the water in the given proportion and beat it to a smooth and lump-free batter.
- Cut the brinjals lengthwise into 3-mm thin slices. The slices should neither be too thick nor too thin. Slice uniformly to ensure even cooking.
- Coat the sliced brinjals with ½ tsp each of salt and sugar. Spread the slices over a strainer. The salt and sugar will help draw moisture out from the brinjal, which helps keep the fritters crisp longer.
- Using a tissue, dab the brinjal slices to soak up any excess moisture.
- Heat mustard oil in a kadai for deep-frying. Wait until the oil starts smoking, turns pale yellow, and the smell of raw mustard oil is gone.
- Once the oil is well heated (approximately 190°C), dip a brinjal slice in the batter. Shake off the excess and gently lower it into the oil. Wait for 5 seconds and then flip it. Fry both sides evenly on medium heat for about 4 minutes.
- Once uniformly golden in colour, remove from oil and serve hot with a sprinkling of black salt if desired.
Special Note
Beguni holds a special place in Bengali cuisine, particularly during rainy days when it is often served alongside khichuri. The combination of the crispy exterior and the soft, buttery interior of the eggplant makes it a delightful snack that is hard to resist. Whether enjoyed with a cup of tea or as part of a larger meal, beguni is a treat that brings back fond memories of childhood and the comforting flavours of home.
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