Baingan/Eggplant Pakora (Beguni) Recipe
A popular Bengali snack, Beguni is a beloved fritter made from brinjal (eggplant), a perfect crispy treat often enjoyed during the rainy season or alongside a warm cup of tea. This particular recipe is also widely prepared in Bangladesh, especially during Ramadan. With its delicate spices and crispy texture, it pairs wonderfully with Masala Tea or a Coriander Mint Chutney for a delightful snack that’s both satisfying and flavorful. The Baingan Pakora recipe offers a simple yet delicious way to enjoy eggplants in an entirely new form, perfect for tea-time or as an appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 1 |
| Gram flour (Besan) | 1 cup |
| Water | 2/3 cup |
| Asafoetida | A pinch |
| Turmeric powder | 1/4 tsp |
| Red chili powder | 1/4 tsp |
| Coriander powder | 1/2 tsp |
| Cumin powder | 1/2 tsp |
| Baking soda | A pinch |
| Salt | To taste |
| Oil (for frying) | As needed |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Course: Snack
Cuisine: Bengali
Diet: No Onion No Garlic (Sattvic)
Instructions:
-
Prepare the Fritter Mixture:
- In a large mixing bowl, combine gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, and salt. Mix them thoroughly.
- Gradually add water to the mixture, stirring continuously to form a smooth batter. Be careful not to make it too runny; the consistency should be thick enough to coat the brinjal slices without dripping excessively.
- Add a pinch of baking soda to the batter to ensure it becomes crispy when fried.
-
-
Prepare the Brinjal:
- Wash the brinjal thoroughly and pat it dry with a kitchen towel.
- Slice the brinjal into thin, round pieces (about 1/4-inch thickness). The thinner the slices, the crispier your pakoras will be.
-
Frying the Beguni:
- Heat enough oil in a deep frying pan or kadhai over medium heat to ensure the pakoras are submerged while frying.
- Once the oil is hot, dip each brinjal slice into the prepared gram flour batter, making sure it is well-coated.
- Gently drop the coated brinjal slices into the hot oil. Fry them in small batches to prevent overcrowding, which can lower the temperature of the oil and make them soggy.
- Fry the pieces until they are golden brown and crispy, turning them occasionally for even cooking. This should take about 5–7 minutes per batch.
- Remove the fried pakoras from the oil and place them on a kitchen towel to drain any excess oil.
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Serving:
- Serve the Beguni Pakoras hot with Coriander Mint Chutney or your favorite dipping sauce. Pair them with a steaming cup of Masala Tea to enhance the snack experience.
- These crispy fritters make for an excellent evening snack or can be served as a starter during any meal.
Nutritional Information:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 140-180 kcal |
| Protein | 3-4 g |
| Carbohydrates | 20-25 g |
| Fats | 7-10 g |
| Fiber | 4-5 g |
| Sodium | 250-350 mg |
Tips:
- Ensure the batter isn’t too thin, as it may cause the pakoras to fall apart in the oil.
- You can adjust the spice levels by increasing or decreasing the amount of chili powder according to your taste.
- Baking soda helps to make the pakoras light and crispy, so don’t skip this ingredient.
- For a healthier version, you can opt for shallow frying instead of deep frying.
Enjoy the crispy, golden Beguni as a delightful treat, perfect for any time of the day!
