Bengali Beguni Recipe



Bengali Beguni Recipe

Thin slices of brinjal or eggplant which is our adored Begun when dipped in a zesty Besan batter and nicely fried in hot oil, the subsequent is an enticement that a couple of Bengalis can stand up to. Beguni is very easy to make and to fulfill too. With cooked Dal as a starter, to being a super hit nibble with puffed rice or muri or some karak chai (tea), Beguni rules it all around. Beguni or Baingan pakora is not only a major most loved as a break time nibble it is an absolute necessity have on Iftar and fast's.

The preparation time for this recipe of Bengali Beguni is only 10 minutes. And the cooking time hardly takes only 20 minutes. The measurements mentioned in this recipe will help to serve five people. 

 Ingredients

    Brinjal (Egg Plant) - 1 Small Size
    Black Cumin Seed - 1/2 tsp
    Turmeric Powder - 1/2 tsp
    Cumin powder- 1/2 tsp
    Salt - 1/2 tsp
    Coriander Powder - 1/2 tsp
    Red Chilli Powder - 1/2 tsp
    Baking Soda - 1/4 tsp
    Gram flour - 100 gm
    Mustered Oil - 6-8 tsp

Step by step instructions to make the recipe

    First of all, let's make the batter dip in the brinjal
    Take the Gram flour in a vessel
    Add baking soda
    Add Red Chilli Powder
    Add Coriander Powder
    Add cumin powder
    Add Turmeric Powder
    Add salt
    Add Black Cumin Seed
    Heat oil and add 2-3 tablespoons of this on the mixture
    Now add water slowly and keep mixing
    Mix till every ingredient blends nicely
    Once the batter is ready to pour the mustard oil in a Kadai and heat it
    Now soak the brinjal pieces one by one in the batter and put it in the hot oil
    Fry by flipping both sides
    Fry it in medium flame
    Allow it to fry till the whole thing swells
    Once it puffs your Bengali Beguni snack is ready
    Serve it with sauce or chutney

Tips

    Serve instantly when it is hot with an additional sprinkling of black salt.
    It's a delicacy in itself for Monsoon followed by a cup of hot masala tea.
    Always use chilled or super cold water in making the batter. They get the firmness. Some include soda to make the batter as well.
    Try to utilize the mixture when you make them. The baking powder and soda won't work. So if you need to make the batter early, do it, yet don't include baking powder and soda that time. Also, keep the batter in the cooler till you utilize them. Add baking powder and soda just before you are prepared to fry the Beguni.
    Always boil, when the oil is sufficiently hot. Be careful of the oil should not be that hot as to brown the surface without making it firm. So Heat the oil on medium low fire from the starting and when it's sufficiently hot include the eggplants and broil for a more extended time to make them crispy.
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