Beguni (Bengali Eggplant Pakora)

Beguni is a Bengali appetiser prepared with eggplant. In Bengal, Begun is eggplant and hence its name Beguni. It is very popular in Bangladesh, especially in Ramadan during Iftar.

To elaborate Beguni, the slice of the eggplant is deep in gram flour batter along with the spices and then fried in oil. Every bite tastes spicy crunchy outside, and the delicious soft eggplant inside melts in your mouth. It is one of my favourite appetisers.

 Ingredients

  • 2 medium eggplants
  • 200g Besan (Gram flour)
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoon ginger-garlic paste
  • Salt to taste
  • 250ml of water (approximately)
  • Oil for frying

  Spices:

  • 1 cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder

 

Instructions:

-First cut the eggplant cut in rectangular about 7cm X 5cm and about 5mm thick. Sprinkle a pinch of salt and turmeric on top of the eggplant pieces. Coat every piece with turmeric, and this prevents oxidised the eggplant.

-In a mixing bowl put Gram flour, salt and all the spices. Mix everything.

-Add ginger-garlic paste and slowly add water to make a smooth batter.

-Beat the batter energetically for a few seconds; this helps to inflate the batter when we fry the eggplant.

-Put a pan with plenty of oil over medium-high heat.

-When it is hot enough, take a piece of eggplant, deep it into the batter and drop it into the hot oil. Wait a few seconds and turn over. Lower the heat to medium and fry until golden and crisp. Continue with the other pieces. Do not overload the pan.

-Remove them on a paper towel to eliminate excess oil and serve them hot with Mint Chutney.

Beguni (Bengali Eggplant Pakora)

Related Basics:

Ginger-garlic Paste

 

Beguni (Bengali Eggplant Pakora)

Beguni (Bengali Eggplant Pakora)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine India
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium eggplants
  • 200g Besan (Gram flour)
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ginger-garlic paste
  • Salt to taste
  • 250ml water (approx.)
  • Oil for frying

Spices:

  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder

Instructions
 

  • First cut the eggplant in rectangular about 7cm X 5cm and about 5mm thick. Sprinkle a pinch of salt and turmeric on top of the eggplant pieces. Coat every piece with turmeric, and this prevents oxidised the eggplant.
  • In a mixing bowl put Gram flour, salt and all the spices. Mix everything.
  • Add ginger-garlic paste and slowly add water to make a smooth batter.
  • Beat the batter energetically for a few seconds, this helps to inflate the batter when we fry the eggplant.
  • Put a pan with plenty of oil over medium-high heat.
  • When it is hot enough take a piece of eggplant, deep it into the batter and drop it into the hot oil. Wait a few seconds and turn over. Lower the heat to medium and fry until golden and crisp. Continue with the other pieces. Do not overload the pan.
  • Remove them on a paper towel to eliminate excess oil and serve them hot with Mint Chutney.

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