30 mins

    Beguni is a mouth-watering snack and ideal to be eaten on a rainy day. In Kolkata, it is sold in every single neighborhood and street corner. It is eaten with puffed rice typically. If you don’t want to buy it from outside then here is your chance. Also, beguni is served in wedding parties during lunch to go with rice and daal and in small or large parties at home too. The key to good beguni is to have good brinjal and thin slices.


    California, United States
    19 people made this

    Serves: 10 

    • 2 brinjals
    • Salt to taste
    • 1 teaspoon sugar
    • 2 cups besan flour
    • 1/2 teaspoon red chili powder
    • A pinch of turmeric powder
    • A pinch of hing (aesofetida)
    • A pich of ginger powder (optional)
    • 2 cups oil
    • 3-4 teaspoons cumin seeds (optional)
    • 1 teaspoon chaat masala

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut brinjal either into longitudinal thin slices or thin rounds. Salt to taste. May or may not add a pinch of sugar. Set aside.
    2. Make a batter of 2 cups besan. Start to add water little at a time to make a smooth and thick batter. Use as much as you need. Add salt, red chili powder, pinch of turmeric powder, pinch of hing. May add some ginger powder if you have some.
    3. Heat oil in a deep fryer. Coat the brinjal slices in batter. Let the oil be really hot. Slowly release the coated brinjal in oil. Fry till each side is golden brown. Place it on a towel to let the excess oil be soaked. Sprinkle some chaat masala on top for the street food kind of taste. Also may sprinkle some dry roasted jeera masala.
    4. To make jeera masala take a few teaspoons of cumin seeds and roast them on stove top. After done grind it in blender. Sprinle it on the beguni before serving.

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