Guest Post – Beguni

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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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Peyaji – Bengali Onion Pakora

Serves: 4

Onion pakora, or peyaji, or onion pakoda, onion bhaji or whatever you may call it the taste remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Ingredients for Peyaji (Onion Pakora)

  • Onions (peyaj): 4 big, chopped properly
  • Mustard oil (sarser tel): 50ml
  • Green chilli(kacha lanka) : 4 , chopped
  • Cornflour: 2tsp
  • Salt to taste.

The Preparation

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.


Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

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