Baingan Pakora (Beguni) Recipe – A Crispy Bengali Snack
Baingan Pakora, also known as Beguni in Bengali, is a delightful snack that features crispy, golden-brown fritters made from thin slices of eggplant (baingan) coated in a spiced gram flour batter. This mouthwatering snack is perfect for pairing with tea or serving as a side dish at any meal. It’s particularly favored in Bengali cuisine and is known for its simplicity and burst of flavors. Whether you enjoy it as an appetizer or as part of your evening snack, this Baingan Pakora recipe is sure to impress.
Ingredients for Baingan Pakora
| Ingredient | Quantity |
|---|---|
| Baingan (Eggplant) | 1 large, thinly sliced |
| Gram Flour (Besan) | 1 cup |
| Water | 2/3 cup |
| Asafoetida (Heeng) | A pinch |
| Turmeric Powder | 1/4 teaspoon |
| Red Chili Powder | 1/4 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Baking Soda | A pinch |
| Salt | To taste |
| Oil | For frying |
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: Bengali
Course: Snack
Diet: No Onion No Garlic (Sattvic)
Instructions for Making Baingan Pakora
-
Prepare the Pakora Mixture:
In a mixing bowl, combine the gram flour (besan), turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida (heeng), salt, and a pinch of baking soda. Add a little water at a time and mix until the batter reaches a thick consistency. Be careful not to make it too watery, as a thicker batter will coat the eggplant slices better. Stir well to ensure there are no lumps in the batter. -
-
Prepare the Baingan (Eggplant):
Wash the eggplant thoroughly and cut it into thin, round slices. The thinner the slices, the crispier the pakoras will be. Keep the slices aside for coating. -
Heat the Oil for Frying:
In a deep frying pan or kadhai, heat enough oil to submerge the pakoras. The oil should be hot but not smoking—test it by dropping a small amount of batter into the oil. If it sizzles immediately, the oil is ready for frying. -
Coat the Baingan Slices:
Take each slice of baingan (eggplant) and dip it into the prepared gram flour batter, making sure it is evenly coated on both sides. Repeat for all the eggplant slices. -
Fry the Baingan Pakoras:
Carefully drop the batter-coated baingan slices into the hot oil, one at a time, being sure not to overcrowd the pan. Fry the pakoras on medium heat, turning them occasionally, until they are golden brown and crispy. This should take about 5-7 minutes per batch, depending on the thickness of the eggplant slices. -
Drain Excess Oil:
Once the pakoras are crisp and golden, remove them from the oil and place them on a kitchen towel or paper towels to absorb any excess oil. -
Serve and Enjoy:
Serve these crispy Baingan Pakoras hot with a side of fresh coriander-mint chutney or tamarind chutney for added flavor. These pakoras are perfect for an evening snack with masala chai or as an accompaniment to your main meal.
Tips for Perfect Baingan Pakora:
- Eggplant Variety: Choose medium-sized, firm eggplants for the best texture. Avoid overly ripe eggplants, as they can become mushy when fried.
- Batter Consistency: The batter should be thick enough to coat the eggplant slices without dripping. Adjust the water accordingly to achieve the right consistency.
- Frying Temperature: Ensure the oil is hot enough to fry the pakoras, but not too hot that it burns the batter before cooking the eggplant. Medium heat works best for a crisp outer layer while cooking the eggplant inside.
- Variation: You can also add a pinch of garam masala to the batter for extra warmth and flavor.
Nutritional Information (per serving, approximate):
| Nutrient | Amount per serving |
|---|---|
| Calories | 180-200 kcal |
| Carbohydrates | 25g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 400mg |
Baingan Pakora (Beguni) is a true delight that brings together the earthy flavors of eggplant with the spicy, crispy coating of the batter. It’s an excellent way to enjoy eggplant in a fun and flavorful way, perfect for all occasions from casual snacks to special meals. Give this Bengali recipe a try and enjoy the irresistible crunch of these golden fritters!
