Golden Glory: Beguni – The Crispy Bengali Eggplant Fritter 

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Beguni, a popular Bengali snack, is a delightful treat that consists of crispy fried eggplant slices coated in a spiced chickpea flour batter. This gluten-free and vegan dish is a staple in Bengali cuisine, often enjoyed as an evening snack paired with a cup of chai or as a side dish with khichuri or dal. The combination of the crunchy exterior and the soft, flavourful interior of the eggplant makes it a favourite among many.

Details

Course Snack
Cuisine Bengali (West Bengal, India and Bangladesh)
Servings 4
Preparation Time 10 minutes
Cooking Time 10 minutes
Calories 79 kcal per serving

Ingredients

  • Eggplants/Brinjal/Begun – 2 medium, washed and dried, cut into 1 cm thick slices
  • Gram flour/Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • White poppy seeds/Khuskhus – 2 tsp
  • Nigella seeds/Kalo jeera/Kalonji – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Salt – to taste
  • Baking soda – a pinch
  • Oil – for deep frying
  • Hot oil – 1 tbsp (for adding to the batter)
  • Chaat masala – for sprinkling (optional)

Method

  1. Discard the stem of the eggplant and cut it into 1 cm thick slices. Keep them aside.
  2. In a large bowl, mix together gram flour, rice flour, poppy seeds, nigella seeds, turmeric powder, red chili powder, salt, and a pinch of baking soda.
  3. Add water a little at a time to make a thick, lump-free, and smooth batter. The batter should be thick and flowy. Add a tablespoon of hot oil to the batter and whisk. This makes the fritters more crispy.
  4. Dip the eggplant slices in the batter, shake off the excess batter, and slowly slide the eggplant into medium-hot oil. Fry until golden brown on both sides.
  5. Take out the fritters and place them on a kitchen towel to drain excess oil.
  6. Sprinkle with some chaat masala (if using) and serve hot with chai, muri (puffed rice), or khichuri.

A Special Note

Beguni holds a special place in Bengali cuisine, particularly during rainy days when it is often served as a comforting side dish with khichuri. The tradition of making beguni is deeply rooted in the culture of West Bengal and Bangladesh, where it is a common sight in street food stalls and home kitchens alike. The simplicity and flavor of this dish make it a beloved snack that transcends generations.

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