Beguni is one of the most popular snack and street food in Bengal. You will find Beguni from street corner to elite Bengali restaurant. From college student to aged person all love this deep fried eggplant coated with chickpea flour.
When pizza’s and Mac chicken was nowhere in the city of Kolkata, beguni, alur chop, payazi were the only fast foods that people love to enjoy. There are local street joints at North Kolkata who are still famous for there beguni. During rainy season 10 to 20 pieces of beguni and bowl full of puffed rice with a green chilly rocks all in house gossip session.
Even in Bengali weeding beguni is must option during lunch, it is served with steamed rice and macher matha diye moong dal (moong daal cooked with spices and rohu fish head) sound bizarre but the combo is delectable.
Beguni also goes well with Khichudri or Khichdri. From puja to picnic beguni is one of Bengal’s festive food. The batter of Beguni differ according to taste and choice.
Today’s recipe is one of the most accepted authentic recipe of beguni.
- Eggplant slices 6
- Besan ½ cup
- Kalojeera or kalonji 1/2 teaspoon
- Red chilly powder a pinch
- Turmeric powder two pinch
- Baking powder a pinch
- Roasted garam masala powder a pinch (optional)
- Salt to taste
- Water as needed to make a thick batter
- Mustard oil/Vegetable oil to deep fry
- Chat masala for sprinkling on the beguni (optional)
Beguni Cooking Method
The art of making good beguni lies in choosing good eggplant and making thin slice of it.
First cut the whole eggplant lengthwise in to two halves from middle. Slice each halves side wise into 1/8 inch half moon like pieces.
Take a bowl and prepare a batter mixing besan, red chilly powder, salt, kalojeera, turmeric, baking powder, roasted garam masala powder (if using).
Then add water little by little, go on mixing so that no lumps is formed and you get a thick smooth batter (ribbon consistency).Heat oil in a frying pan.
Dip each slice of eggplant into the batter let it be uniformly coated.
Gently slide into the oil and deep fry it till both side is golden brown.
For extra tang you can sprinkle chat masala.
Serve hot with puffed rice or simply munch hot beguni, it’s just awesome.