By Arpita@Gastronomic BongPosted on February 6, 2020February 11, 2020 12
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Beguni is a Bengali Style eggplant/brinjal fritters recipe. Eggplant slices are dipped in thick and spiced chickpea flour batter and then deep fried to perfection. This popular Kolkata street food is gluten-free and vegan and make a perfect evening snacks when paired with a cup of Chai.
Hello friends!
Bringing to you one of West Bengal or Bangladesh most popular and most loved street food “BEGUNI” aka battered Brinjal/eggplant fritters. These roadside fritters or telebhaja as we call it in Bengali are so crispy and amazingly delicious.
They not only make great evening snacks but also a perfect accompaniment with gorom Bhuni Khichuri. I love to have this crispy fritters with some muri (puffed rice) too. It is just so good.
If you follow me on instagram, you will know that last week during Saraswati pujo, I made a simple bhog of Bhuni khichuri, tomato khejur chatni (tomato date chutney), beguni and papads. And I asked a question if you guys wanted me to share the recipe of beguni. And to my surprise it was a whooping YES.
So here it is just for all of you Bengali style Beguni recipe. Each bite you take will take you to a whole different world. Just image Soft buttery eggplant slices are coated in crispy spiced chickpea flour batter. Oh Bliss!!
Non brinjal/aubergine lovers will also be converted once they try Beguni / batter coated eggplant fritters.
You will be surprised beguni are so easy and quick to whip up and it needs very little ingredients. Perfect to entertain guests when you have very little time on hands.
Ingredients to make Crispiest Beguni Bengali style recipe
- Eggplants/Brinjal/ Begun
- Gram flour/ ChickPea Flour/ Besan
- Rice Flour (I used store bought rice flour, it adds up to the crispiness of the eggplant fritters)
- White Poppy Seeds/ khuskhus (optional)
- Kalo Jeera/ Nigella Seeds/ Kalonji
- Baking soda
- Turmeric Powder
- Chilli powder
- Salt
- Oil for deep frying (Did you know adding a tablespoon of hot oil to the batter makes the fritters even more crispier)
How to make Beguni Bengali style recipe?
Firstly cut the eggplant lengthwise of roundels into 1 cm thickness and keep it aside.
Secondly prepare the batter by mixing all the ingredients except the oil with little water to make a thick and smooth batter.
Thirdly heat oil in a frying pan enough to deep fry the eggplants.
Fourthly whisk in a tablespoon of hot oil in the batter. Now dip the eggplant slices in the batter and slowly slide in the oil. fry for 3-4 minutes on one side then flip and fry for 2 minutes or until it’s evenly golden brown.
Sprinkle with some chaat masala and serve immediately.
Here are few eggplant recipes that you can try.
Begun Pora (Bengali Roasted Eggplant Mash)
Doi Begun (Eggplant cooked in spiced Yogurt gravy)
Ilish Begun er Tel Jhol (Bengali Fish and Eggplant Curry)
Beguni Recipe Bengali Style
Print Recipe
Beguni Recipe Bengali Style | Battered Eggplant Fritters | Kolkata Telebhaja
Beguni is a Bengali Style eggplant/brinjal fritters recipe. Eggplant slices are dipped in thick and spiced chickpea flour batter and then deep fried to perfection. This popular Kolkata street food is gluten-free and vegan and make a perfect evening snacks when paired with a cup of Chai.
Prep Time8 minutes mins
Cook Time15 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Bengali, Indian
Keyword: begun bhaja, beguni fry, Beguni recipe, bengali beguni recipe, bengali style eggplant fry, brinjal, eggplant, fritters, glutenfree fritters, gramflour, quick beguni recipe, vegan
Servings: 6 people
Author: Arpita@Gastronomic Bong
Equipment
Large bowl
deep frying pan
Ingredients
- 2 medium Eggplants /Begun /Brinjals wash and dry
- 3/4 cup Gram flour/Besan
- 2 tbsp Rice flour
- 2 tsp White poppy seeds/ khus khus
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Nigella seeds/Kalo jeera/ Kalonji
- pinch Baking soda
- Salt as per taste
- Oil for deep frying
Instructions
Discard the stem of the eggplant/begun and cut it lengthwise into 1 cm thickness and keep it aside.
Meanwhile add enough oil a large frying pan to deep fry the eggplants on medium heat.
Lets prepare the batter. In a large bowl mix together gram flour, rice flour, poppy seeds, nigella seeds/kalonji, turmeric powder, chilli powder, salt and a pinch of baking soda.
Now add water a little at a time to make a thick lump free and smooth batter. The batter should be thick and flowy. Add a tbsp of hot oil in the batter and whisk. This makes the fritters more crispy.
Now dip the eggplant pieces in the batter and shake off the excess batter and slowly slide in the eggplant in the hot oil.
Fry for 3-4 minutes on one side and flip to the other side. Fry for another 2 -3 mins or until the fritters are evenly golden brown and crispy.
Remove with a slotted spoon on a kitchen towel.
Sprinkle with some chaat masala and serve it hot with some chai or muri(puffed rice) or khichuri.
Ihope you enjoy this delicious and crispy Beguni as much as we do!
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me@gastronomicbongor#gastronomicbongonInstagramor onFacebook.
Bon Appetit!!!
