By Suprita Mitter
November 17, 2024
Beguni is a popular Bengali snack made from sliced eggplant dipped in a spiced gram flour batter and deep-fried to crispy perfection. Often enjoyed as a side dish or appetiser, its crispy exterior and tender interior make it a favourite during tea time or festive gatherings.
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.