Beguni (Eggplant fritters) is a popular street food of Bengal. A timeless snack, which can be devoured any time with some hot chai along with a bowl of Muri (puffed rice). It falls under the category of Telebhaja (a Bengali word which means deep-fried fritters) and loved by all. We often serve this as a side with dal-rice and Khichudi too.
Beguni/ Eggplant Fritters
Serves: 6
Ingredients
- Eggplant/Begun- 2 (medium-sized)
- Nigella seeds/kalojinre- a pinch
- Poppy seeds/posto- ½ tsp
- Garlic paste- ¼ tsp
- Turmeric powder- ¼ tsp
- Besan/Gram flour- 1 cup
- Salt to taste
- Baking soda- a pinch
- Rice flour- 3 tbsp
- Vegetable oil for deep frying
Method
Chop off both the ends from the eggplants in small portions. Cut them into thin slices lengthwise. Wash and keep aside.
Make a thick batter (the consistency of this batter should be like cake batter) of beasn/gram flour with baking soda, salt, turmeric powder, garlic paste, poppy seeds, nigella seeds, rice flour, and water.
Heat 1 cup of oil in a deep frying pan/kadai.
Dip eggplant slices into the batter. Deep fry until golden brown. Drain on kitchen paper napkin.
Serve immediately with a bowl of puffed rice/muri/murmura and don’t forget to have some hot tea along with this. Enjoy! 🙂
Beguni/Eggplant Fritters
Beguni/Eggplant Fritters is a popular street food of Bengal. A timeless snack, which can be devoured any time with some hot chai along with a bowl of Muri.
Ingredients
- 2- Eggplant/Begun medium-sized
- a pinch- Nigella seeds/kalojinre
- ½ tsp- Poppy seeds/posto
- ¼ tsp- Garlic paste
- ¼ tsp- Turmeric powder
- 1 cup- Besan/Gram flour
- Salt to taste
- a pinch- Baking soda
- 3 tbsp- Rice flour
- Vegetable oil for deep frying
Instructions
-
Chop off both the ends from the eggplants in small portions. Cut them into thin slices lengthwise. Wash and keep aside.
-
Make a thick batter (the consistency of this batter should be like cake batter) of beasn/gram flour with baking soda, salt, turmeric powder, garlic paste, poppy seeds, nigella seeds, rice flour, and water.
-
Heat 1 cup of oil in a deep frying pan/kadai.
-
Dip eggplant slices into the batter. Deep fry until golden brown. Drain on kitchen paper napkin.
-
Serve immediately with a bowl of puffed rice/muri/murmura and don’t forget to have some hot tea along with this. Enjoy!
Hi CHANDRIMA,
This is Romen from Bangladesh. Thanks a lot for this blog. I have fight with my colleagues regarding the English meaning of Beguni. They said local food has the same name in other language. I agreed with them but i have also believed that there must be alternate name for foreigners. So, thanks again.