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.
- Brinjal/eggplant/Begun - 500 gm
- Salt - 1/2 teaspoon
- For Batter:
- Besan - 1 cup
- Rice flour - 1/2 cup
- Semolina/Suji - 2 tablespoon
- Roasted Cumin Powder - 1/2 teaspoon
- Garam Masala Powder - 1/2 teaspoon
- Ground turmeric - 1/4 teaspoon
- Red chili powder - 1/4 teaspoon
- Water - 3/4 cup
- Salt - 1 teaspoon
- Other Ingredients:
- Oil for deep fry
- 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.
- 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.