Beguni Recipe – Baingan/Eggplant Pakora: A Delicious Bengali Snack
Beguni, a beloved snack from Bengali cuisine, is essentially a crispy, golden-fried Baingan (Eggplant) Pakora. This deep-fried delight is a staple during Ramadan in Bangladesh, particularly enjoyed during Iftar as a satisfying treat to break the fast. With its subtle spiced batter, Beguni offers a perfect balance of textures: soft on the inside, crispy on the outside. The recipe uses Gram Flour (Besan) as the main ingredient, which gives the fritters their signature crunch. This No Onion, No Garlic (Sattvic) dish is perfect for those seeking a vegetarian, light snack. Whether it’s served with Dhaniya Pudina Chutney or paired with Masala Tea, Beguni is sure to bring joy to your tastebuds.
Cuisine: Bengali Recipes
Course: Snack
Diet: No Onion No Garlic (Sattvic)
Ingredients for Beguni Recipe
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 medium-sized |
| 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 |
| Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Serves: 4-6
Nutritional Information (per serving)
(Approximate values, may vary based on ingredients and portion sizes)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sodium | 350 mg |
Instructions for Making Beguni (Baingan Pakora)
-
Prepare the Batter:
- In a mixing bowl, combine all the dry ingredients: Gram flour (besan), turmeric powder, red chilli powder, coriander powder, cumin powder, asafoetida (hing), and salt.
- Add about 2/3 cup of water gradually to the dry ingredients and whisk to form a smooth batter. The batter should have a medium consistency – not too thick or runny. Ensure that there are no lumps.
-
Slice the Brinjal:
- Rinse the brinjal (eggplant) well and slice it into thin, round pieces. Slice the eggplant in batches to prevent oxidation, which can cause the pieces to turn brown before frying.
-
Heat the Oil:
- Heat enough oil in a deep frying pan for deep frying. The oil should be hot but not smoking, at around 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.
-
Dip the Brinjal Slices:
- Dip the brinjal slices one by one into the prepared batter, ensuring each slice is evenly coated with the batter. The batter should stick well to the eggplant slices.
-
Fry the Beguni:
- Gently slide the batter-coated brinjal slices into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the slices for about 4-5 minutes per side, or until they turn golden brown and crispy. Ensure the fritters are cooked thoroughly and crisp on both sides.
-
Drain Excess Oil:
- Once the pakoras are done, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
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Serve:
- Once all the Beguni Pakoras are fried, serve them hot with a side of Dhaniya Pudina Chutney (Coriander-Mint Chutney) or enjoy them with a steaming cup of Masala Tea for a satisfying tea-time treat.
Tips for the Perfect Beguni
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Consistency of the Batter: The batter should coat the brinjal slices well without dripping off too quickly. If the batter is too thick, you can add a little more water. If it’s too runny, add a little more gram flour (besan) to achieve the right consistency.
-
Avoid Oxidation: Slice the brinjal in batches and place them in water immediately to avoid browning. This will keep the slices fresh and ready for frying.
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Frying Temperature: The oil should be hot enough to fry the pakoras but not smoking. If the oil is too cool, the Beguni will absorb more oil and become soggy.
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Serving Suggestions: Pair Beguni with a cool and refreshing Dhaniya Pudina Chutney for a burst of flavor, or enjoy them with a cup of aromatic Masala Tea for a delightful snack experience.
Why You’ll Love This Beguni Recipe
Beguni, with its crispy golden exterior and soft, tender eggplant interior, is the perfect snack for a rainy day, a cozy evening, or a festive occasion like Iftar during Ramadan. It’s simple to prepare yet rich in flavor, and its No Onion No Garlic (Sattvic) nature makes it suitable for a variety of dietary preferences. The combination of spices and gram flour gives it a mouthwatering taste that’s universally loved. Whether you’re a fan of Bengali cuisine or just looking for a unique vegetarian snack, Beguni will not disappoint!
Enjoy this crispy treat with your loved ones and make your tea time even more delightful with Beguni!
