Baingan pakora Bengali style aka beguni is a crispy fried indulging snack made mainly with chickpea flour(besan) and eggplant(baingan). It can be prepared in minutes without much hassle. Its name varies from region to region. Such as ‘baingan bhaji’ in Hindi, and ‘baigani’ in Odia. It makes a great meal with simple rice and dal.
Besan or chickpea flour is an essential ingredient in Indian cooking. It is naturally gluten-free and also a very good source of protein. Whether you are vegan, vegetarian or nonvegetarian, It simply adds great flavor and texture to any dish.
To make this beguni recipe you need a very few ingredients. Choosing the right eggplant is the key. I would suggest going for the purple, lightweight, smooth and seedless ones. Though its a personal choice but I always prefer the long varieties. Here I have used a hip tablespoon of rice flour to make the pakora crispy. Also to enhance the flavor and taste of the baingan a pinch of sugar has been added. Adjust the amount of chili powder as per your taste bud.
This baingan pakora recipe is best enjoyed when pairing with a cup of hot masala tea or just serve this with some green chutney or tomato ketchup.
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Baingan Pakora Bengali Style | Baingan Pakora | Beguni Recipe
INGREDIENTS ( 1 CUP = 250 ML )
- 2 eggplants large
- 1/2 tsp salt
- A pinch of sugar
- Mustard oil or any other oil for deep frying
- 1/2 tsp black salt
For the batter
- 3/4 cup chickpea flour (besan)
- 1 tbsp rice flour
- water as required
- salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
Preparing the batter
- Combine gram flour, rice flour, turmeric powder, red chili powder and salt well in a mixing bowl.
- Then sift the flour mixture through a strainer.
- Gradually add water and whisk until you get a lump free smooth batter. Then set aside.
- Cut the eggplants in thin slices(approx 3 mm).
- Rub salt and sugar well and spread them on a plate and keep aside for 15 minutes or until the total moisture comes out.
- Once done dab them with a cloth to drain excess moisture.
Frying the eggplants
- Heat oil in a pan and allow it completely hot.
- Once the oil turns smoking hot reduce the flame to medium.
- Then dip one eggplant slice in the batter shake to drip excess batter then add in the hot oil. Wait for 3 seconds then turn to the other side and deep fry in the hot oil until both sides turn golden crisp.
- Once done remove them from oil and place them on kitchen towel to drain out excess oil.
- Follow the same process and deep fry all the brinjal slices.
- Baingan Pakora Bengali style is ready to serve. Sprinkle some black salt and serve hot.