Beguni | Eggplant fritters recipe
Want to try a delicious snack recipe for your Chai time or get togethers, here I am with a gluten-free and Vegan Beguni or Eggplant Fritters. Also known as Baigan Ke Pakore in Northern part of India.
Eggplant or Aubergine is known as Brinjal in India. It is also known with different local names in different States of India Begun (Bengali), Ringna (Gujarathi), Baingan ( Hindi), Badane (Kannada), Waangum (Kashmiri), Vange ( Marathi), Baigan (Oriya), Vashuthana (Malayalam), Kathiri (Tamil), Venkaya (Telugu) and Peethabhala (Sanskrit).
It is used in making different curries as per regional preferences, best enjoyed with Chapatis or as a side with Dal Rice.
Baigan ka Bharta is one of my favourite ways to have it. Aloo Baigan another North Indian way that is relished with hot chapatis or paratha.
Here I am with another easy and quick recipe made with Eggplant and can be enjoyed with dal rice as side or with tea and any of your favourite Chutney.
What is Beguni
Beguni, or Baigan Pakoras as known in North India are Eggplant Fritters coated in a mix of chickpea and rice flour with spices and deep fried in oil. Simple and easy to make delicious fritters are best relished with any chutney and chai.
My maternal grandmother used to make delicious crispy Baigan ke Pakore( as we called these) and known as Beguni in Bengali.
Bengali Cuisine is from the state of West Bengal in Eastern part of India. This is a very popular dish there and also in the adjoining state of Orrisa. In West Bengal it is also a popular street food, where many street food vendors make hot and crispy Beguni and serve with Tea.
West Bengal Theme(Shh Cooking Secretly)
The state of West Bengal holds an important place in Indian history. Be it food, art, music literature, architecture, it has strong influence and a rich cultural heritage.
Bengali people, as the natives of West Bengal popularly called, are hardcore foodies and they surely know how to enjoy food. Lentils, Rice ,Fish and Vegetables like potatoes, brinjal, bitter gourd and other varieties of gourds are staple food items.The dishes are extremely flavorful made with lot of passion. Panch Phoron(spice mix with five different spices-Cumin, mustard, fenugreek, onion, fennel seeds) and mustard oil is used mainly for food preparations. When talking about Bengali Cuisine how can one forget the sweets that form an integral part of it. Dessert is a must have for every Bengali. Rosogulla, Mishti Doi, and various other milk preparations
I had my share of some of the amazing Bengali delicacies at the time of our short stay the Kolkatta(Captial of West Begnal). A typical Bengali Thali/Platter is a mix of all the five food tastes and is served in a sequence that is highly recommended by Ayurveda. Infact it is the only Indian Cuisine where food is served in a sequential manner starting from bitter(veggie preparation) and ending to sweet(desserts). If you haven’t tried Bengali delicacies do try at once in your lifetime.. You will be hooked to it.
The Shh Cooking Secretly Challenge
This month’s Challenge in our Facebook group Shh Cooking Secretly took us to the State of West Bengal where all the participating bloggers have to cook dishes from the state using two ingredients given to us by our partner. This month my partner is talented Poonam, I really like the way she presents her recipes and click stepwise pictures. Check out her blog Annapurna for the easy nutritious recipes with healthy ingredients.
She gave Turmeric Powder and Mustard Oil to me and I gave her Mustard Oil and Peanuts. She prepared this delicious Jhal Muri an addictive snack made with puffed rice.
How to make Beguni
I had thought of making Begun Bhaja for the Challenge. But then as I was discussing the recipe with Sujataji(Batterup with Sujata) , she cleared that Beguni and Baigan Bhaja are different. Till now I thought that Beguni and Begun Bhaja are the same. Baigan Pakora are known as Beguni in Bengali and then I decided to make it for the snack time.
Baigun Bhaja will cover in another post.
Few pointers for Crispy Beguni..
Cut eggplant into thin roundles or any other shape like in thin strips..
Rubbing salt on eggplant and then washing it, takes out the slight bitterness if present. Wash in water and pat dry on kitchen towel before adding to batter.
Fry on high heat first then on medium to lower heat for a crispy outer covering and soft inside.
In traditional in Bengali recipes Mustard oil is an essential ingredient. But you can use any other plant based oil.
Recipe card for Beguni
- 1 Eggplant Medium Size
- 1/2 Cup Chickpea Flour
- 2 tbsp Rice Flour
- 1/2 tsp Turmeric Powder
- 1/2-1 Red Chilli Powder or as preferred
- 1/2 tsp Kalonji/Nigella Seeds
- 1 tsp Salt or as per taste
- Oil for Frying Preferably Mustard Oil
- Wash the eggplant nicely.
- Cut into thin roundels or any shape you like..( thin long strips)
- Rub some salt on cut pieces.
- Wash in water and pat dry on kitchen towel before adding to batter.
- Mix all the rest of ingredients under batter and make a thick batter.
- Heat Mustard oil in a kadhai or pan.
- Dip each roundel in batter and fry till light brown on both the sides.
- Fry on high heat first then on medium to lower heat for a crispy outer covering and soft inside.
- Serve hot with your favourite chutney or as a side with dal rice.
Do try these delicious crispy pakoras if you haven’t tried these till now. I am the only Eggplant lover in the house. I know many people don’t like Eggplant preparations like my hubby and kids. But Rajeev too liked these and he had a couple of it with his evening tea.
Whenever you make it do give me your feedback in comments. Any queries are welcomed and you can share here or on my Facebook page.You can post your feedback with the pic of on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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