Beguni Pakoda Recipe: A Traditional Bengali Eggplant Fritters

Beguni is a popular Bengali snack where thin slices of eggplant (brinjal) are dipped in lightly spiced gram flour batter and deep fried till crisp and golden. A favourite as a street snack and tea time snack,  Begunis are enjoyed particularly during the rainy season and pujas, especially Durga Puja. It is usually eaten with Muri (puffed rice), Kasundi mustard, green chutney or hot masala chai

Beguni is the most common type in the state of West Bengal, but variations are made throughout the east and northeast of India, often with distinct batters and seasonings

Kolkata Street-Style Beguni

The traditional form from Kolkata is made with fairly thick slices of purple aubergine that are coated in a gram flour batter seasoned with turmeric, red chilli powder, nigella seeds (kalonji) and rice flour for crispness.

Taste Profile

Crispy, spicy,  mildly woody

Why It Is Popular

A popular street snack, available at markets, railway stations and most roadside ‘chai’ stops, especially on cold,  rainy evenings.

Nutritional Highlights

Rich dietary fibre

Plant-based snack

Antioxidants from eggplant

Shorshe Beguni (Mustard Beguni)

In the areas such as Nadia, Murshidabad and rural West Bengal,  the variation was popular, which had the addition of mustard paste or mustard powder, to give a stronger Bengali flavour.

Taste Profile

Lemon-like,  sharp,  biting,  crispy, intense, refreshing, hot, sour

Why It Is Popular

Mustard flavour is the best match to Bengali food and the old Gaya mustard-based curries.

Nutritional Highlights

Rich antioxidants

Traditional flavours

Good fibre

Rice Flour Crispy Beguni

The most common method is to add some extra rice flour or cornflour to produce a layer that is thinner and crunchier. This method is used in many Bengali homes.

Taste Profile

Extra crispy, savoury

Why It Is Popular

Thanks to its long-lasting crispiness,  it is ideal for serving guests and festive nibbles.

Nutritional Highlights

Light batter

Crisp texture

Energy-rich snack

Vegetable Masala Beguni

A modern twist can be found at cafes and restaurants in Kolkata and Siliguri,  where it is seasoned with chat masala, coriander, green chillies and freshly chopped herbs.

Taste Profile

Hot,  fragrant,  snap.

 Why It Is Popular

Its seasoned profile appeals to the young generation, and at the same time, its flavour is intrinsic to the original Beguni.

Nutritional Highlights

Fresh herbs

Good dietary fibre

Plant-based nutrition

Nutritional Value (Per Serving)

Calories: 220–290 kcal

Protein: 5–7 g

Carbohydrates: 22–28 g

Fat: 12–16 g

Fibre: 4–6 g

Iron: 1–2 mg

Large Eggplant (Brinjal) – 1

Benefits

Rich fibre

Low calories

Natural antioxidants

Gram Flour (Besan) – 1 cup

Benefits

Plant protein

Good carbohydrates

Gluten-free

Rice Flour – 2 tablespoons

Benefits

Crispy coating

Light texture

Turmeric Powder – ½ teaspoon

Benefits

Natural colour

Anti-inflammatory

Red Chilli Powder – ½ teaspoon

Benefits

Mild spice

Rich colour

Nigella Seeds (Kalonji) – ½ teaspoon

Benefits

Traditional Bengali flavour

Digestive support

Salt – To taste

Benefits

Enhances flavour

Water – As required

Benefits

Smooth batter consistency

Oil – For frying

Benefits

Even cooking

Golden crisp texture

Choose fresh, firm purple aubergines for the best flavour. 

Cut the eggplant into even slices so they will all cook in the same amount of time.

Must remain a thick but pourable consistency so it adheres to each slice evenly without being too heavy.

Prepare the Eggplant

Rinse the eggplant well and cut it lengthwise into thin,  uniform slices.  Place a small amount of salt on each slice and set aside for about 10 minutes. This will allow the salty water to drain off and decrease the bitterness of the eggplant. Pat the slices dry with a paper towel.

Make the Batter

In a mixing bowl,  mix gram flour, rice flour, turmeric, red chilli powder, nigella seeds,  and salt. Add a little water at a time to make a smooth, lump-free batter. The batter should be consistent enough to stick to the eggplant and not run off.  Leave for a few minutes before use.

Coat the Slices

Dip each slice of eggplant in the batter,  coating it thoroughly and evenly on both sides.  Let any excess batter drain off into the bowl, keeping the coating delicately crispy when fried.

Fry Until Crisp

Heat the oil over medium heat,  and gently pan fry the coated slices of eggplant in batches until the slices are a golden brown colour and crisp,  turning them midway through cooking to maintain even results.  Do not overfill the pan (as shown in the photograph) to keep the heat of the oil high.

Serve Hot

Drain the Begunis on a paper towel. Serve hot while crispy with Kasundi, green chutney or tomato ketchup. For a real Bengali flavour,  serve with hot tea or a mound of puffed rice (muri).

Beguni Pakoda is crispy,  delicate and bursting with rich Bengali flavours. It uses ingredients readily available in most home pantries and makes a perfect snack for tea time, family get-togethers or during auspicious celebrations.

Nutritional Advantages

A good source of dietary fibre.

Protein sources derived from plants

Rich in antioxidants

Naturally vegetarian

Filling snack

Kasundi Mustard Sauce:  The real Bangla kasundi imparts a strong, tangy and spicy mustard flavour that works well with the crispy batter and soft aubergine.

Muri (Puffed Rice): Muri, freshly puffed rice, is a must-have in Bengali homes and is the best way to add a light crunch and turn Beguni into a street-style snack.

Green Chutney: The fresh coriander and mint chutney adds flavour to the fried Beguni.

Tomato Ketchup: The slightly sweet flavour of a tangy tomato ketchup provides a nice balance to the savoury crunch of the fritters and is regularly used to bread the diners’ meal.

Masala Chai:  Have your warm cup of aromatic masala chai along with your hot Begunis and enjoy the best of tea-time or rainy evenings.

Fry on a Medium Heat:  Keep the oil at a manageable medium heat to ensure the Beguni is cooked through without soaking up too much oil or becoming too dark.

Prevent the pan from becoming too crowded. Only fry 2 or 3 slices at a time to keep the temperature of the oil high and each fritter crisp evenly.

Add Rice Flour for Crispiness: Flaked rice flour added to the batter gives a lighter, crispier coating that remains crisp for longer.

Serve right away: Serve Beguni immediately after frying when the batter is its crunchiest, and the aubergine inside is soft,  creamy and delicious.

Q.  What type of eggplant should I use for Beguni?

Eggplant. Big, deep purple, medium-sized eggplants with a lower seed count are used.

Q. Why is My Beguni Not Crispy? 

Too thin batter or too low a temperature of oil.  The addition of rice flour adds to crispiness.

Q.  Is it necessary to air-fry Beguni? 

Yes.  Grease lightly and air-fry as above until brown, though the standard deep-fried one has the best crispiness.

Q. Which city is known for Beguni? 

Beguni is highly popular in Kolkata and also in the whole of West Bengal, especially during the season of Durga Puja and monsoon.