Beguni is a traditional Bangladeshi Recipe made with eggplant slices, dip into spicy batter and then deep fried into hot oil. It’s a mouthwatering, delicious all time favorite snacks.




By March 31, 2016

Author: Zurana
Recipe type: Side/Appetizer
Cuisine: Bangladeshi
Serves: 5 people




  • Sieve dry ingredients for batter- besan, rice flour, semolina and all spice powder.
  • Add water a little by little and make smooth batter until coating consistency.
  • Adjust salt and pepper. Keep aside for 15 minutes.
  • Wash and cut the eggplant into thin 3" inch long and 1" inch wide slices. Sprinkle with 1/2 teaspoon salt and keep aside.


Frying Method:

  • Heat oil for deep frying in a wide cooking vessel on high flame.
  • Once the oil is hot, reduce flame to medium high.
  • Once oil is enough hot then check it. Add a small amount of batter into the oil and if it sizzles and comes to the surface, the oil is ready for deep frying.
  • Take a slice of eggplant, dip into batter and quickly place into the hot oil.
  • Leave them undisturbed for a min. Do not overcrowd the vessel by adding too many balls.
  • Fry for 4-5 pieces at a time.  Turn them carefully to cook the other side as well.
  • Towards the end of the cooking process increase heat and deep fry till golden brown in color.
  • Remove the fried beguni onto an absorbent paper.
  • Place the beguni in a serving bowl and serve with sauce or chutney.






  • If the batter become runny, add a few teaspoons of rice flour and salt and mix.
  • If batter become very thick add a few drops of water.


Similar Recipes:

Shobji Pakora/Vegetable Pakora

Potato Tikia

Rice Cutlet with Cheese

Fried Suslick

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