Beguni/ Baigan pakoda- Beguni is a very special crisp delicious snack from the state of Bengal. This Snack originated from Bangladesh and now is a favorite snack of Bengal and Bangladesh both. It is the most favorite street food of Bengal. Bengali people loved fried fritters named as Tel -Bhaja and beguni is among the favorite one.
Beguni is served as a snack with tea and puffed rice/ muri and as a side dish with Khichuri and daal- bhaat. It is a perfect snack on a rainy day or during winter.
Ingredients2 medium Brinjals / Baingan
1 cup Gram flour / Besan
3 tbsp Rice Flour / Chawal Ka Atta
1/4 tsp Turmeric Powder / Haldi Powder
1 tsp Red Chilli powder / Laal mirch powder
to taste Salt / Namak
1/3 tsp Nigella Seeds / Kalonji
1/2 tsp Poppy seeds /khaskhas
Pinch Soda -Bi -Carb
1 tsp Black Salt / Kala Namak
1 tbsp Hot oil to add in the batter
3/4 cup Water approx
Enough Cooking oil to deep fry
Method
* Remove the stem and then wash the brinjal and pat dry.
* Using a sharp knife slice brinjal into thin slices of approx 1/4 inch thickness.
* Take a deep wide bowl and add besan, rice flour, salt, chili powder,turmeric, poppy seeds, soda and Nigella seeds.
* Mix everything and then add water to make a medium thick batter of coating consistency.
* Whisk it well to make a lump free smooth batter
* Heat enough oil in a wide deep pan/ kadhai for deep frying the beguni.
* When the oil become hot then take 1 tbsp hot oil from the kadhai and add that in the batter and mix.(This helps to make them crispier)
* Now take brinjal slices and dip in the batter, coat both sides perfectly and then gently slide into the hot oil.
* Make in batches ,don't add too much slices in the pan else they will not cook properly.
* Fry Beguni's on medium heat from both the sides till they become golden and crisp.
* When done, remove from the pan with a slotted spoon and drain on a kitchen paper to absorb the excess oil.
* Sprinkle some kala namak or chat masala on the beguni .
* Serve crisp Beguni with masala Chai and puffed rice/ Muri.