Beguni is made by coating thin and long slices of brinjal in a spicy batter made with gram flour, rice flour, cumin seed powder and other spices. It is deep-fried to perfection until golden. Go through my easy recipe to learn the steps to make beguni at home.
KEY TAKEAWAYS
- Beguni is a popular snack in India, especially in Bengal, loved for its crispiness and flavor.
- Serve it hot as is or with muri, green chutney, tomato ketchup, kasundi, salad, or even as a side with khichdi, rice, and dal.
- Beguni has a crispy and mildly spicy and earthy taste.
- Other similar recipes are begun bhaja, pakora, onion bhaji, and mirchi bajji.
The Ingredients:
To prepare the brinjal slices:
- 2 pieces brinjals (large, cut into long, thin pieces)
- Salt (a pinch)
To make the batter:
- 1 cup besan (gram flour)
- 3 tsp rice flour
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp cumin powder (roasted)
- Salt to taste
- ¼ tsp baking soda
To fry the beguni:
- Cooking oil (an adequate amount)
I learned this recipe from a close friend of mine who is fond of making roadside snacks at home. She narrated the whole process in detail and how to maintain additional crispiness for a long time. I noted everything down carefully in my recipe notebook to keep everything on record.
When I made it at home one weekend and served my husband and two sons, they were surprised to have road-stall snacks at home! They were very happy and wanted more. I felt I had accomplished a great feat in my kitchen, thanks to my dear friend.
How to Make Beguni? (Step by Step Guide with Images)
Step 1: Take 2 pieces of large, long black brinjals and cut them into thin, long pieces. Wash them nicely.
Step 2: Take 1 cup of besan (gram flour), 3 tsp of rice flour, ½ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of roasted cumin powder, and salt to taste and mix them nicely. Then add water gradually as required.
Step 3: Whisk nicely to make a relatively thick batter. Check with your finger. It should have a dropping consistency. Add ¼ tsp of baking soda and mix again.
Step 4: Now, sprinkle a pinch of salt on the brinjal pieces and mix nicely.
Step 5: Heat an adequate amount of cooking oil in a kadai. Take a spoonful when hot and add it to the batter. Mix nicely.
Step 6: Now, coat each brinjal piece with the batter nicely on both sides and release it into the hot oil carefully.
Step 7: Sprinkle hot oil on the surface while frying. Flip when one side is cooked. Remove when both sides turn to a nice brown color.
Step 8: Your crispy and tasty homemade begunis are ready. Serve hot.
Recipe Card
Beguni
Ingredients
To prepare the brinjal slices:
- 2 pieces brinjals large, cut into long thin pieces
- Salt a pinch
To make the batter:
- 1 cup besan gram flour
- 3 tsp rice flour
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp cumin powder roasted
- Salt to taste
- ¼ tsp baking soda
To fry the beguni:
- Cooking oil an adequate amount
Instructions
- Take 2 pieces of large, long black brinjals and cut them in thin, long pieces. Wash them nicely.
- Take 1 cup of besan (gram flour), 3 tsp of rice flour, ½ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of roasted cumin powder, salt to taste and mix them nicely. Then add water gradually as required.
- Whisk nicely to make a relatively thick batter. Check with your finger. It should have a dropping consistency. Add ¼ tsp of baking soda and mix again.
- Now, sprinkle a pinch of salt on the brinjal pieces and mix nicely.
- Heat an adequate amount of cooking oil in a kadai. Take a spoonful when hot and add it to the batter. Mix nicely.
- Now, coat each brinjal piece with the batter nicely on both sides and release in the hot oil carefully.
- Sprinkle hot oil on the surface while frying. Flip when one side is cooked. Remove when both sides turn to a nice brown color.
- Your crispy and tasty homemade beguni is ready. Serve hot.
