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.
Beguni Recipe is a famous bengali snack which is essentially Baingan/Eggplant Pakora. Beguni is common in Bangladesh during Iftar during Ramadan.
If you like this recipe, take a look at more Monsoon Recipes such as:
- 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
- Oil , to deep fry
How to make Beguni Recipe - Baingan/Eggplant Pakora
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.