By Suprita Mitter
July 4, 2024
Beguni is a popular Bengali snack consisting of eggplant slices dipped in a gram flour batter and deep-fried until crispy. It's often enjoyed with rice and lentils or as a tea-time snack and is a favourite on rainy days.
1 Eggplant 1 Cup Besan (gram flour) 2 tbsp Rice flour ½ tsp Turmeric powder ½ tsp Red Chilli powder ½ tsp Kalonji (nigella seeds) A pinch of Baking soda Salt Water Oil
Wash and thinly slice the eggplant. Sprinkle salt on the slices and set aside for about 10-15 minutes.
In a bowl, combine gram flour, rice flour, turmeric powder, red chilli powder, nigella seeds, baking soda, and salt.
Gradually add water and whisk to form a smooth, thick batter. In a deep frying pan or kadhai, heat oil. Dip each eggplant slice into the batter.
Carefully drop the coated slices into the hot oil, a few at a time, without overcrowding the pan.
Fry until golden brown and crispy, turning occasionally for even cooking. Remove the beguni and drain on paper towels to remove excess oil.
Serve the Beguni with a side of puffed rice (muri) and green chilies, or as an accompaniment to khichuri (Bengali-style khichdi).