Guest Post – Beguni

Follow me on Twitter. Fan us on Facebook . Visit my Flickr photostream.
You can alsoSubscribe to BengaliCuisine by Email

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

Ingredients:

  • 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

Preparation:

  • 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)

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.
You can also Subscribe to BengaliCuisine by Email, or  Subscribe in a reader
Blog Widget by LinkWithin