Baingan/Eggplant Pakora – 

A classic from the Bengali cuisine, the baingan pakora in the region is called Beguni. Always served at Iftar, you can serve it at tea time or add it as a side dish to your main meal.


  • Brinjal (Baingan / Eggplant)
  • 1 cup Gram flour (besan)
  • 2/3 cup Water
  • 1 pinch Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red Chilli powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1 pinch Baking soda
  • Salt , to taste
  • Sunflower Oil , to deep fry


  • To begin making the Beguni Recipe, get prep with the batter first.
  • In a mixing bowl, mix all dry ingredients besan, turmeric powder, red chilli powder, coriander powder, cumin powder, a pinch of hing and salt as required.
  • Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency. Ensure that there are no lumps.
  • Take a deep frying panand heat enough oil to deep fry.
  • Rinse and slice the brinjal/eggplant thinly. Slice batch by batch so that oxidation and browning is avoided.
  • Dip the brinjal slices in the batter such that the batter is coated uniformly.
  • Gently immerse them in hot oil and fry on both sides until they are crisp and done.
  • With a slotted spoon, remove the Baingan/Eggplant pakoras and drain oil.
  • Pat dry Beguni pakoras on a paper kitchen towel to remove excess oil
  • Fry all the Beguni pakodas in batches similarly.
  • Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutneyor also had along with Masala Tea during tea time.

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