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Bengali Beguni Recipe

Bengali Beguni Recipe

Sneha Paul
Durga Pujo Special! Learn how to make authentic Bengali Beguni (fried eggplant fritters) to serve with khichuri and chorchori.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Bengali, Indian
Servings 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 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.
Keyword pakoda recipe