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

  1. 2 medium eggplants
  2. 200g Besan (Gram flour)
  3. 250ml of water (approximately)
  4. 1 1/2 teaspoon ginger-garlic paste
  5. Salt to taste
  6. Oil for frying

  Spices:

  1. 1 1/2 teaspoon cumin powder
  2. 1 teaspoon turmeric powder
  3. 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 energetically the batter 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 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.

Berenjenas rebozadas (Beguni)

Básicos relacionados

Pasta de ajo y jengibre

 

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)
  • 250ml of water (approximately)
  • 1 1/2 teaspoon ginger-garlic paste
  • Salt to taste
  • Oil for frying

Spices:

  • 1 1/2 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.
  • 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 energetically the batter 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 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.

Leave a comment

Recipe Rating




Responsable » Anamika Das Das (servidora)
Finalidad » gestionar los comentarios.
Legitimación » tu consentimiento.
Destinatarios » los datos que me facilitas estarán ubicados en los servidores de Webempresa (proveedor de hosting de SpiceandColour.com) dentro de la UE. Ver política de privacidad de Webempresa.
Derechos » podrás ejercer tus derechos, entre otros, a acceder, rectificar, limitar y suprimir tus datos.