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Today, we’re bringing you a classic bengali snack – the beloved Beguni. A simple yet delicious recipe that comes together in no time, this recipe comes straight from the kitchen of an expert – Sanjana Das.
But that’s not all – if you’re a fan of food stories, don’t miss our recent episode of The Secret Ingredient, where Tejasvini and Sanjana share this recipe and discuss their cherished memories and personal stories around this iconic dish.
Ingredients for Beguni
P Mark Mustard Oil – 6 tbsp (divided use)
Eggplant (Baigan) – 1 medium-sized, thinly sliced
Besan (Gram Flour) – 1 cup
Turmeric Powder – ½ tsp (for the batter) + a sprinkle for marination
Red Chilli Powder – ¾ tsp
Kalonji (Nigella Seeds) – ½ tsp
Rice Flour – 1 tbsp
Salt – To taste (for the batter and marination)
Baking Soda – ¼ tsp
Method for Beguni
Thinly slice the brinjal into even pieces.
Sprinkle turmeric and salt over the slices, rub gently to coat, and set aside for 5-10 minutes.
In a large bowl, mix besan, rice flour, turmeric powder, red chilli powder, salt, kalonji, and a pinch of baking soda.
Heat mustard oil in a kadai until hot, then carefully take 2 tsp of the hot oil and add it to the batter. Mix well. This step ensures extra crunchiness in the Beguni.
Dip the marinated brinjal slices into the batter, ensuring they are fully coated.
Gently slide the batter-coated brinjal slices into the hot oil, one at a time. Do not overcrowd the pan. Ensure that the flame has been reduced to medium.
Allow the slices to puff slightly and cook until the bottom side is golden. Then, flip and cook the other side.
Once the Beguni is evenly golden and crispy, remove it from the oil using a skimmer ladle.
Place on paper towels to drain excess oil.
Your Beguni is ready! Serve hot with a sprinkle of chaat masala or alongside your favourite chutney or tea.
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