Beguni

Name: Beguni
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Brinjal (eggplant): 500g, cut lengthwise into 0.5cm thick slices; Wheat flour: 100g; Rice flour: 50g; Turmeric powder: 0.5 tsp (1.5g); Chilli powder: 0.5 tsp (1.5g); Salt: to taste; Water: 150ml; Mustard oil: 400ml for frying

🍗 Non-veg📊 Medium

Traditional Recipe 7: Beguni recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Beguni

Mix wheat flour, rice flour, turmeric, chilli powder, and salt in a bowl.
Add water gradually, whisking to form a smooth, thick batter (consistency like yogurt).
Heat mustard oil in a deep pan over medium-high heat (170°C).
Test oil temperature: drop a small piece of batter—should sizzle and rise immediately.
Dip each brinjal slice into batter, coating both sides thoroughly.
Carefully place in hot oil, fry 2-3 minutes until golden-brown on one side.
Flip and fry another 2 minutes until golden on both sides and crispy.
Remove to paper towel to drain excess oil.
Serve hot with lime and green chilli pickle on the side.

📖 Cultural notes

Beguni is the signature Bengali vegetable fritter, traditionally served during monsoon season when brinjal is at its peak, often enjoyed with tea or as a lunch side. ---

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