Beguni is a street favorite in all over Bengal. The fried eggplant or brinjal are to die for. Here is a video of how to make beguni at home.
1 eggplant/brinjal, sliced very thinly
1 cup besan/ chickpea flour
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nigella (optional)
1 cup water
Oil for frying
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Ask any Bengali what adda means, the answer will be unanimously a lazy evening, a large bowl of puffed rice and plate full of beguni. If you have never tested or tasted this pleasure, then you should do this evening. I am sure that the begunis bring out loads of more lost stories from your heart than you really intend to spill :).
When I had posted a little note on the Cook Like a Bong Facebook fanpage requesting for entries as guest posts in our blog, Arundhuti from My Saffron Kitchen was the first to reply. I was more than happy to accept this offer from such a dear friend. Arundhuti is an excellent person and you can dig into her blog to have great ideas for your next meal.
A darling ally and a plate full of begunis, what more can I wish. Here’s the quick and easy recipe of beguni straight from Arundhuti’s kitchen.
Deep fried aubergine fritters
- Eggplants (baingan) – 1 large, cut into thin slices
- Gram flour – 1 cup
- Refined flour – 1/4 cup
- Onion seeds – 1 tsp.
- Red chilli powder – 1/2 tsp.
- Baking soda – 1/2 tsp.
- Salt as per taste
- Enough water to make a thick batter
- Oil for frying
- Mix together the gramflour, refined flour, onions seeds, red chilli powder, baking soda, salt and water.
- Heat oil in a thick bottomed pan. Lower the heat.
- Dip the eggplant pieces in the batter and then fry in hot oil till they are cooked and golden brown in colour.
- Drian excess oil and serve hot.
Read more at Arundhuti’s blog.
Further readings – Lotiya Vada, Macher dimer Vada (Roe fritters)
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