How to make Beguni -
A popular Bengali snack, thin slices of brinjal batter fried to a golden perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium purple slender brinjals, Salt (नमक)
Cuisine : Bengali
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Oat Pancakes Spicy Prawn Empanadas Instant Wheat Vermicelli Upma-SK Khazana Grilled Paneer With Chilli Plum Sauce
Beguni Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beguni Recipe
Medium purple slender brinjals 2-3
Salt to taste
Sugar a pinch
Gram flour 3/4 cup
Rice flour 1/4 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Ginger-garlic paste 2 teaspoons
Baking powder a pinch
Oil to deep fry
Kasundi mustard to serve
Method
Step 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.
Step 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.
Step 3
Heat sufficient oil in a kadai.
Step 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.
Step 5
Transfer into a serving bowl and serve hot with kasundi mustard.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
