Beguni Recipe – Baingan/Eggplant Pakora
Beguni, also known as Baingan Pakora or Eggplant Pakora, is a crispy and delightful snack from Bengali cuisine, perfect for monsoons or tea-time indulgence. The delicate flavor of brinjal (eggplant) is coated in a spiced gram flour batter and deep-fried to crispy perfection. This savory treat is often paired with refreshing Dhaniya Pudina Chutney (Coriander Mint Chutney) or enjoyed alongside a cup of Masala Tea. If you’re craving something flavorful yet easy to make, this dish is your go-to snack!
Ingredients for Beguni Recipe (Baingan Pakora)
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 |
| Gram Flour (Besan) | 1 cup |
| Water | 2/3 cup |
| Asafoetida (Hing) | 1 pinch |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Baking Soda | 1 pinch |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Servings: 4 servings
Cuisine: Bengali
Course: Snack
Diet: No Onion No Garlic (Sattvic)
Instructions to Make Beguni (Baingan Pakora)
-
Prepare the Batter:
- In a large mixing bowl, combine all the dry ingredients: gram flour (besan), turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of asafoetida (hing). Add salt as per your taste.
- Gradually add 2/3 cup of water, whisking the mixture into a smooth batter with medium consistency. Ensure that the batter is free of lumps and well combined.
-
Heat Oil for Frying:
- Take a deep frying pan or wok and heat enough sunflower oil to deep fry the pakoras. The oil should be hot enough for frying, but not smoking.
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Prepare the Eggplant:
- Rinse the brinjal (eggplant) thoroughly and slice it thinly into round discs. It’s advisable to slice the brinjal in batches to prevent oxidation and browning.
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Coat and Fry the Eggplant:
- Dip each brinjal slice into the prepared batter, ensuring the slices are evenly coated on both sides with the batter.
- Gently slide the battered brinjal slices into the hot oil. Fry them on both sides until they turn golden brown and crispy. Ensure they are cooked evenly.
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Drain and Remove Excess Oil:
- Once the pakoras are done, use a slotted spoon to remove them from the oil and place them on a paper kitchen towel. This will help absorb any excess oil.
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Repeat the Process:
- Fry the remaining brinjal slices in batches, following the same steps of coating in batter and frying until crispy and golden.
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Serving Suggestion:
- Serve your Beguni (Baingan Pakora) hot and crispy, paired with a tangy Dhaniya Pudina Chutney or enjoy them alongside a steaming cup of Masala Tea for a perfect tea-time snack.
Tips and Variations:
- Slice Thickness: Make sure the brinjal slices are neither too thick nor too thin. Thin slices fry quickly and evenly, ensuring a crisp texture.
- Spice Level: Adjust the red chili powder according to your spice preference. You can also add a pinch of garam masala or chat masala for an extra flavor boost.
- Oil Temperature: Be careful not to overcrowd the frying pan. Fry in batches to maintain the oil temperature and ensure that the pakoras crisp up perfectly.
Beguni is a traditional Bengali snack that is deeply cherished during the monsoon season. It’s not just an appetizer, but a nostalgic treat that brings comfort and joy, especially when served with a cup of Masala Chai. With its golden, crispy exterior and tender, flavorful interior, this dish is bound to be a hit at your next gathering or casual tea-time.
Enjoy making this simple yet delicious Beguni Recipe at home, and bring the taste of Bengali cuisine to your table!
