Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beguni (egg plant fritters). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Beguni is a must have recipe for Iftar in Ramadan in Bangladesh. Beguni is a popular snack item, normally served with puffed rice or muri. Beguni (Bengali: বেগুনী) is a common Bengali snack originating from the Bengal region. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil.
Beguni (Egg Plant Fritters) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Beguni (Egg Plant Fritters) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook beguni (egg plant fritters) using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Beguni (Egg Plant Fritters):
- Get 1medium sized Egg plant
- Prepare 2 tablespoon Gram flour
- Get 2 tablespoon Rice flour
- Get 1/2 teaspoon Ginger & Garlic paste
- Make ready 1/2 teaspoon Turmeric powder
- Prepare 1/2 teaspoon Red chilli powder
- Prepare 1/2 teaspoon Panch Phoran/ Five Blisters powder
- Make ready 1/2 teaspoon Black Cumin
- Prepare 1/2 teaspoon Black pepper powder
- Get As needed Water
- Prepare 1.5 cup Oil
- Take to taste Salt
It is made with baingan slices Beguni - Eggplant Fritters. Beguni is a quintessential accompaniment with daal-bhaat, khichdi and even evening chai in almost every Bengali household. Beguni Recipe is a famous bengali snack which is essentially Baingan/Eggplant Pakora, teamed with Khichdi or tea during monsoon tea-time. Beguni (Batter Coated Eggplant Wedges) [Vegan, Gluten-Free].
Steps to make Beguni (Egg Plant Fritters):
- Wash the egg plant & cut it into thin slices.
- Except egg plant, oil & water take all the ingredients in a bowl & mix the dry ingredients well. Now slowly add water to it & make a thick batter.
- Take a deep frying pan in the gas, add oil to it, when the oil is heated, lower the flame. Now rub some salt & black pepper powder in the egg plant slices, then dip the slices in the batter, slowly put the slices one by one & deep fry them until they have turned golden brown. Absorb the extra oil using a kitchen tissue & your Beguni is ready to serve! Enjoy it with your favourite dip or chutney.
Beguni Recipe is a famous bengali snack which is essentially Baingan/Eggplant Pakora, teamed with Khichdi or tea during monsoon tea-time. Beguni (Batter Coated Eggplant Wedges) [Vegan, Gluten-Free]. Beguni is the Bengali word for this delightful eggplant fritter, derived from the Bengali word for eggplant called. Light, golden, crisp Beguni (eggplant fritterts). Easy to prepare and delicious during Ramadan iftar or snack time.
So that’s going to wrap this up for this exceptional food beguni (egg plant fritters) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
