Beguni is a popular mouth-watering snack from Bengal made of brinjal (Eggplant or Aubergine). No gossip session or an evening tea in a Bengali household is complete without a bowl of Muri and Beguni. It is also a popular street food in Kolkata. Can be served along with rice and dal too.
Deep Fried Aubergine Fritters
- Brinjal (Eggplants) - 1 large sized
- Besan/gram flour - 1 cup
- Maida/refined flour - 1/4 cup
- Kalo Jeera - 1 tsp
- Postho/poppy seeds - 1/2 tsp (optional)
- Red chilli powder - 1/2 tsp
- Baking soda - 1/2 tsp
- Salt - As per taste
- Water - To prepare the batter
- Oil - For deep frying
How To Prepare Brinjal Fritters the Bengali Way:
- Wash and cut the brinjal into long, thin, half-moon shaped pieces (see picture). Immerse them in water and keep aside until required for use.
- To make the batter, mix together all the ingredients except oil. Add just enough water and mix them so that the batter is lump free and semi-thick in consistency. Take care not to make it too runny or too thick.
- Heat oil in a kadai for deep frying.
- Dip the brinjal pieces in the batter properly so that it is coated on all sides and then fry in the hot oil till they turn golden brown in colour.
- Serve hot with a bowl of muri or a cup of tea.