Beguni Recipe Brinjal Bajji Brinjal Fritter Batter Fried Brinjal Serve as Snack or Side Dish

Beguni Chop Recipe | How To Make Beguni | How To Make Crispy Beguni | Batter Fried Eggplant | Brinjal Pakora | Brinjal Fry | Eggplant Pakora | Baingan Pakora Bengali Style | Eggplant Bajji | Bengali Snacks | Rainy Day Snacks | Kurmura Recipe | Evening Tea Time Snacks | Dal Chawal Side Dish Recipe | Brinjal Recipes | Chai Diaries | Monsoon Snacks Recipes | Purple Eggplant Recipes | Recipes Using Mustard Oil | Rajshri Food

In this 2nd episode of Chai Diaries, let's learn how to make Beguni with our Chef Varun Inamdar

Beguni Ingredients:
Introduction - 0:00

How to Cut and Prep Brinjal for Fritters - 0:40
2 Long Brinjals
1/2 tsp Salt
1/2 tsp Powdered Sugar

Important Note - 3:17

How to Make Batter for Beguni - 3:31
80 gms Gram Flour
20 gms Rice Flour
1 tbsp Powdered Sugar
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chilli Powder
1/2 tsp Salt
120 ml Water

How To Fry the Beguni - 6:25
Mustard Oil (for frying)

Plating Ideas - 8:19
1/2 cup Kurmura
Mustard Oil

Relishing Beguni with Chai - 8:59

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Host: Varun Inamdar
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About Beguni
Beguni (Bengali: ) is a common Bengali snack originating from the Bengal region. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is also popular in eastern Indian states of Assam and Tripura. A similar European dish is known as aubergine fritters. An almost identical dish is made in the Caribbean, namely in Trinidad and Tobago and Guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter.

Beguni from a local food stall in Howrah, West Bengal The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally (Bengali: begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil.