Go Back
Print Recipe
5 from 7 votes

Beguni/Eggplant Fritters

Crispy Beguni recipe from West Bengal Cuisine
Prep Time10 mins
Cook Time10 mins
Course: snacks
Cuisine: West Bengal
Keyword: Recipes from Eggplant
Author: Swati


  • 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.