Authentic Bengali Beguni/Baigan Pakoda Recipe
Durga Pujo Special! Learn how to make authentic Bengali Beguni (fried eggplant fritters/baigan pakoda) to serve with khichuri and chorchori.
This Crispy and crunchy beguni or batter-fried brinjal is a traditional Bengali snack. It is prepared by slicing the eggplants lengthwise and coating them with besan or gram flour batter before being deep-fried in hot oil.
These fritters can be served as a snack or can also be served with rice/khichuri. The combination of khichuri and beguni is really famous. It is served as a bhog to Goddess Durga during Durga Puja. The flavours of this dish will definitely remind you of the approaching festival.
Durga Puja is finally here and the next few days will be full of fun and wonderful memories. Happy Cooking and Happy Durga Puja!
Watch how to make beguni recipe:
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Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
Serves: 4 people
Ingredients:
2-3 long begun/baigan
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
Instructions:
Wash the eggplants and cut them into thin slices.
Heat oil in a non-stick pan on a 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 to the batter and whisk it well.
Dip the begun/baigan 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.
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Bengali Beguni Recipe
Ingredients
- 2-3 long begun/baigan
- 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
Instructions
- Wash the eggplants and cut into thin slices.
- Heat oil in a non-stick pan on a 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 to the batter and whisk it well.
- Dip the begun/baigan 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.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
baigan ka bhujiya banane ka tarika, brinjal ke pakode in hindi, बैंगन के पकोड़े,
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