Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, beguni/ eggplant fritter. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Beguni/ Eggplant fritter is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Beguni/ Eggplant fritter is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 get started with this particular recipe, we must first prepare a few components. You can cook beguni/ eggplant fritter using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beguni/ Eggplant fritter:
- Make ready 1 small eggplant cut to thin slices of about 1-2 cm
- Prepare 4 tbsp besan/Bengal gram flour
- Get 2 tbsp corn flour
- Take 1/2 tbsp turmeric powder
- Prepare 1/2 tbsp red chilli powder
- Prepare 1/2 tbsp kalojeera/kalounji/nigella seeds
- Prepare 1/4 tbsp baking powder
- Get 1/4 cup coriander leaves
- Get 1/2 tsp Salt or as per taste
- Make ready as required Water
- Get 2 cups Oil for frying, at least
- Prepare as per taste 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.
Instructions 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..
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