Beguni Recipe - Baingan/Eggplant Pakora

A classic from the Bengali cuisine, the baingan pakora in the region is called Beguni. Always served at Iftar, you can serve it at ytea time or add it as a side dish to your main meal.

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Beguni Recipe - Baingan/Eggplant Pakora
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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:

  1. Crispy Palak Pakora Recipe (Monsoon Time Snacks)
  2. Baked Masala Dal Vada Recipe
  3. Hari Matar Ke Pakode Recipe (Green Pea Fritters)
  4. Spicy Indian Style Onion Rings Recipe

Cuisine: Bengali Recipes
Course: Snack
Diet: No Onion No Garlic (Sattvic)
Prep in

30 M

Cooks in

60 M

Total in

90 M

Makes:

4 Servings

Ingredients

  • 1 Brinjal (Baingan / Eggplant)
  • 1 cup Gram flour (besan)
  • 2/3 cup Water
  • 1 pinch Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1 pinch Baking soda
  • Salt , to taste
  • Cooking oil , to deep fry

How to make Beguni Recipe - Baingan/Eggplant Pakora

  1. To begin making the Beguni Recipe, get prep with the batter first.

  2. 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.

  3. Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency. Ensure that there are no lumps.

  4. Take a deep frying pan and heat enough oil to deep fry.

  5. Rinse and slice the brinjal/eggplant thinly. Slice batch by batch so that oxidation and browning is avoided.

  6. Dip the brinjal slices in the batter such that the batter is coated uniformly.

  7. Gently immerse them in hot oil and fry on both sides until they are crisp and done.

  8. With a slotted spoon, remove the Baingan/Eggplant pakoras and drain oil.

  9. Pat dry Beguni pakoras on a paper kitchen towel to remove excess oil

  10. Fry all the Beguni pakodas in batches similarly.

  11. Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutney or also had along with Masala Tea during tea time.

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Last Modified On Friday, 28 September 2018 13:31
     
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