Beguni Recipe is a famous bengali snack which is essentially Baingan/Eggplant Pakora. Beguni is common in Bangladesh during Iftar during Ramadan.
Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutney or also had along with Masala Tea during tea time.
If you like this recipe, take a look at more Monsoon Recipes such as:
Cuisine: Bengali Recipes
Course: Snack
Diet: No Onion No Garlic (Sattvic)
Equipments Used: Hard Anodised Deep-Fry Pan, Hard Anodised Biryani Pan/ Large Cooking Pot
Cooks in 60 M
Total in 90 M
To begin making the Beguni Recipe, get prep with the batter first.
In a mixing bowl, mix all dry ingredients besan, turmeric powder, red chilli powder, coriander powder, cumin powder, a pinch of hing and salt as required.
Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency. Ensure that there are no lumps.
Take a deep frying pan and heat enough oil to deep fry.
Rinse and slice the brinjal/eggplant thinly. Slice batch by batch so that oxidation and browning is avoided.
Dip the brinjal slices in the batter such that the batter is coated uniformly.
Gently immerse them in hot oil and fry on both sides until they are crisp and done.
With a slotted spoon, remove the Baingan/Eggplant pakoras and drain oil.
Pat dry Beguni pakoras on a paper kitchen towel to remove excess oil
Fry all the Beguni pakodas in batches similarly.
Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutney or also had along with Masala Tea during tea time.