Beguni – Eggplant Fritters

Beguni - Eggplant Fitters
Beguni - Eggplant Fitters
Beguni - Eggplant Fitters
Beguni – Eggplant Fitters

We all have pakoras every now and then, what all can we make into pakoras? The regulars are potato, onion, chili, bread and more, however the state of West Bengal also uses baingan or brinjal or eggplant to make a very similar dish. This dish is called Beguni or Baingani or Eggplant Fritters (Baingan Pakora). It is made with slices of baingan coated with a batter of gram flour or besan and deep fried in oil. I added a pinch of baking powder to make them more crispy. These fritters would go well as an evening snack with or without chutney. Serve them with a hot cup of tea and they would make the evening more special. Lets see in this Beguni – Eggplant Fritters Recipe on how to make it.

All you need is (serves 4)

Baingan – 2 medium

Besan – 2 cup

Salt – 1 tsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Ajwain – 1/2 tsp

Chaat masala – 2 tsp

Baking powder – 1 pinch

Oil for frying

Beguni – Eggplant Fritters Recipe

Preparation time: 10 min.

Cooking time: 15 min.

Wash and cut the baingan into circular slices.

In a bowl mix besan with salt, red chili powder, turmeric powder, ajwain, chaat masala, baking powder, add water little by little with constant stirring to make a smooth batter.

Heat oil in a kadhai, dip the baingan slices in the batter and deep fry on medium heat till golden brown.

Drain excess oil on a kitchen tissue paper.

Sprinkle some chaat masala.

Serve hot with green chutney.