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Beguni

A popular Bengali snack, thin slices of brinjal batter fried to a golden perfection This is a Sanjeev Kapoor exclusive recipe.

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Beguni

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Main Ingredients Medium purple slender brinjals, Salt
Cuisine Bengali
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Beguni

  • 2-3 Medium purple slender brinjals
  • to taste Salt
  • a pinch Sugar
  • 3/4 cup Gram flour
  • 1/4 cup Rice flour
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 2 teaspoons Ginger-garlic paste
  • a pinch Baking powder
  • to deep fry Oil
  • to serve Kasundi mustard

Method

  1. Cut the brinjals vertically into thin slices. Sprinkle salt and sugar on the brinjal slices, mix well and set aside for 10-15 minutes.
  2. Take gram flour in a mixing bowl, add rice flour, turmeric powder, red chilli powder, ginger-garlic paste, sugar, salt, baking powder and sufficient water, whisk well and make a smooth thin batter.
  3. Heat sufficient oil in a kadai.
  4. Dab the brinjal slices between absorbent papers to remove excess moisture. Dip them, one by one, in the batter, shake off excess batter and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
  5. Transfer into a serving bowl and serve hot with kasundi mustard.
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