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’ (the popular Bengali word for deep fried fritters), and loved by all. We often serve this as a side with dal-rice and Khichudi too.
Beguni/ Eggplant Fritters
- Eggplant/Begun- 2 (medium sized)
- Nigella seeds/kalojinre- a pinch
- Poppy seeds/poshto- a pinch
- Garlic paste- 1/4 tsp
- Turmeric powder- 1/4 tsp
- Besan/Gram flour- 1 cup
- Salt to taste
- Baking soda- a pinch
- Rice flour- 3 tbsp
- Vegetable oil for deep frying
- Chop off both the ends from the eggplants in small portions. Cut them into thin slices lengthwise. Wash and keep aside.
2. 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.
3. Heat 1 cup of oil in a deep frying pan/kadai.
4. Dip eggplant slices into the batter. Deep fry until golden brown. Drain on kitchen towel/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! 🙂