Crispy Beguni: Bengali Eggplant Fritters (Easy Street Food Recipe)
15 minutes
1298 reads
About Crispy Beguni: Bengali Eggplant Fritters (Easy Street Food Recipe)
Craving a taste of India? Bring the vibrant street food scene of Bengal right to your kitchen with this easy beguni recipe. These crispy eggplant fritters are an irresistible snack or appetizer, perfect for any occasion.Thinly sliced eggplant is dipped in a fragrant spiced chickpea batter and fried until golden brown. Each bite delivers a satisfying crunch that gives way to a wonderfully soft and flavorful interior.Serve your hot beguni with a tangy chutney for an explosion of flavor that will transport you straight to the bustling streets of Kolkata.
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Recipe Time & More
Prep15 minutes
Total15 minutes
Ingredients
Eggplant
- 1 Eggplant medium, thinly sliced
Batter
- 1 cup Gram Flour besan
- 1/4 cup Rice Flour
- 1/4 tsp Asafoetida hing
- 1/2 tsp Chili Powder red
- 1 tsp Carom Seeds ajwain
- 2 Chili finely chopped, green
- Salt to taste
Other
- Oil for deep frying
Instructions
- Slice the eggplant thinly and submerge the slices in a bowl of water. This prevents browning and keeps them firm.
- In a large bowl, whisk together the chickpea flour, rice flour, asafoetida, red chili powder, carom seeds, chopped green chilies, and salt. Gradually add water, whisking constantly, until a smooth batter forms. The batter should be thick enough to coat the eggplant slices.
- Heat the oil in a deep skillet or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Remove the eggplant slices from the water and pat them dry. Dip each slice into the batter, ensuring it's fully coated.
- Carefully place the battered eggplant slices in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy. Flipping ensures even cooking.
- Remove the beguni from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the beguni immediately while hot and crispy. They are delicious on their own or enjoyed with a side of chutney or ketchup.
Recipe Notes
Expert Tips
- For extra crispy pakoras, use chilled soda water or sparkling water in the batter.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
- Adjust the spice level to your preference by adding more or less chili powder to the batter.
Storage Instructions
- Pakoras are best enjoyed fresh. However, leftover pakoras can be stored in an airtight container at room temperature for a few hours.
- For longer storage, refrigerate pakoras for up to 2 days. Reheat in a preheated oven or air fryer for a few minutes to restore crispiness.
Also See
Recipe Video
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 27gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 81mgPotassium: 423mgFiber: 7gSugar: 6gVitamin A: 90IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
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I’m eager to make this recipe!
This is amazing! Excited to make it.
Absolutely delicious! Thanks for sharing.