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.
- 1 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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