Crispy Beguni Recipe | Crispy Eggplant Fritters | Bengali Batter-Fried Brinjal | Kitchenstagram
Beguni is one of the most beloved Bengali snacks, made wit sliced eggplant coated in a gram flour batter and fried until crisp. Also known as aubergine or brinjal fritters, Beguni is popular across Bengal and several parts of eastern India, including West Bengal, Assam and Tripura. It is also especially popular in Bangladesh during Ramadan where it is commonly served at iftar.
Beguni, also known as begun’er chop, is a quintessential telebhaja- a snack fried in oil and loved throughout Bengal. It is commonly enjoyed in the evening with a cup of tea and can also be served alongside rice and dal or khichuri.
For Beguni, always choose small to medium-sized or long purple or green eggplants. They cook quickly and become soft and tender inside. Avoid large eggplants typically used for Bharta or Bhorta, as they tend to absorb more oil and may contain mature seeds that can sometimes taste bitter.
Although Beguni is a simple recipe, making it perfectly crisp requires attention to several details. In this recipe, my preferred batter combines gram flour and rice flour. A small amount of rice flour helps create a lighter, crispier coating and prevents the batter from becoming doughy. The eggplant is sliced longitudinally and coated with the batter being fried, traditionally in mustard oil. Mustard oil another defining element of traditional Bengali Beguni. Its gentle pungency and characteristic aroma give these eggplant fritters their distinctive Bengali flavour.
The result is crisp, savory outer coating surrounding soft, tender and juicy eggplant. The lightly spiced batter complements the naturally moist and slightly sweet flesh of the eggplant beautifully.
Serving Suggestions:
Serve Beguni hot with Green Chutney, Tamarind Chutney or Kasundi. It pairs well with roasted Puffed Rice or Muri, Jhal Muri or plain bread. You can also serve it as a crispy side with Bengali Khichuri.
Storage Tips:
Beguni is best eaten fresh, as refrigeration makes the coating soft and oily.
Ingredients
1-2 nos. Brinjal
1/2 tsp Salt
1/2 tsp Sugar
Mustard Oil, for deep frying
Black Salt, for seasoning
For the Batter:
2/3 cup+ 1 tbsp Gram Flour
2 tbsp Rice Flour
1/2 tsp Turmeric Powder
1 tsp Chili Powder
1 tap Sugar
Salt to taste
1/2 tsp Ajwain
1/2 cup Water
Preparation
- Step 1: Cut the eggplants lengthwise to 2-3 mm thin slices with a knife or a slicer. Spread the eggplant slices over a strainer. Coat the eggplant slices with 1/2 tsp salt and 1/2 tsp sugar and allow them to sit for 15-20 minutes. This step helps to keep the Beguni crisp longer as the salt and sugar will help draw moisture out from the eggplant. Using a tissue, dab the eggplant to soak up any excess moisture.
- Step 2: Sift gram flour, rice flour, salt and turmeric powder in a mixing bowl. Then add chili powder, sugar, ajwain and water, whisk to mix thoroughly, your batter should be smooth and lump free.
- Step 3: Heat mustard oil in a wok. Wait until the oil starts smoking, turns pale yellow and the smell of raw mustard oil is gone.
- Step 4: Once the oil is hot, dip a brinjal slice in the batter, shake off the excess bater and slide in eggplant in hot oil carefully. Fry both sides evenly on medium heat for about 4 minutes or until golden and crispy.
- Step 5: Serve hot with a sprinkling of black salt and Muri. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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