Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beguni/ eggplant fritter. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beguni/ Eggplant fritter is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Beguni/ Eggplant fritter is something that I’ve loved my whole life.
Muri Beguni is the most popular way to enjoy this deep fried goodie. Drizzle little shorsher tel on muri (mustard oil smeared puffed rice) and bite into beguni-kancha lonka (eggplant fritter and green chilli). We all have pakoras every now and then, what all can we make into pakoras?
To begin with this recipe, we have to first prepare a few components. You can have beguni/ eggplant fritter using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beguni/ Eggplant fritter:
- Take small eggplant cut to thin slices of about 1-2 cm
- Make ready besan/Bengal gram flour
- Prepare corn flour
- Take turmeric powder
- Prepare red chilli powder
- Take kalojeera/kalounji/nigella seeds
- Make ready baking powder
- Prepare coriander leaves
- Take Salt or as per taste
- Prepare Water
- Prepare Oil for frying, at least
- Get Black salt(optional)
Beguni (Bengali: বেগুনী) is a common Bengali snack originating from the Bengal region. It is made of eggplant (also known as aubergine or brinjal). Beguni is one of the favourite street foods of Bengali. It is extremely versatile & can be paired with anything from muri to bhat or khichuri.
Steps to make Beguni/ Eggplant fritter:
- Mix besan, cornflour, salt, turmeric powder, chilli powder, Kalo jeera, coriander leaves, and baking powder. Now, gradually pour water to the mixture and keep mixing. The batter should not be thin; else it will not coat the eggplant. I added about ¾ cup of water.
- Take a pan and heat the oil.
- Once the oil is hot, take a slice of eggplant, coat it with the batter.
- Gently drop the coated eggplant in the hot oil.
- Fry the eggplant on low-medium flame till it is golden brown on both the sides.
- Take out the beguni and keep it on tissue paper to absorb the excess oil.
- Sprinkle black salt and serve hot.
Photo "Beguni or eggplant fritters" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high. Beguni is the Bengali word for this delightful eggplant fritter, derived from the Bengali word for eggplant called begun. We love to fry our aubergines, or eggplants, after all. Beguni Recipe is a famous bengali snack which is essentially Baingan/Eggplant Pakora, teamed with Khichdi or tea A classic from the Bengali cuisine, the baingan pakora in the region is called Beguni..
So that’s going to wrap this up with this special food beguni/ eggplant fritter recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
