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Crispiest Beguni Recipe

 Beguni (Brinjan fritter) is a must have starter in Bengali cuisine, specially during the Puja and Bhog time. The brinjal strips are cuts in thin strips so that the batter gets a good surface area, and once cooked the surface becomes crispy with soft mushy brinjal on the inside. You can even deep fry this in mustard oil for maximum flavour. We tried the same technique with potato and onions, by cutting them into roundals. The results were promising, serve with Kashundi (Bengali mustard sauce) and you get a perfect appetizer.




Ingredients

  • Brinjal
  • Potato and Onion (roundals)
  • 1.5 cup Besan (chickpea flour)
  • 2.5 tbsp Rice flour
  • 1 tsp Ajwain (carom seeds)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/3 tsp Baking soda
  • Water as required
  • Salt as required
  • Black salt as required



Method
  1. Cut the brinjals into thin strips, try to keep the cuts as even as you can.
  2. While cutting, dip the brinjal strips in water so that it does not turn black by oxidation.
  3. Once the cuts are done, take the strips out of water and add salt, leave to rest for 5 minutes, the salt draws moisture from the Beguni.
  4. While the strips rest, make the batter, with above mentioned ingredients, except the black salt.
  5. With a kitchen napkin soak the excess moisture that has surfaced on top of the Beguni. Lesser the moisture, better and crispier the Beguni.
  6. Dip the Beguni pieces one by one in batter, coat it well, and let the excess batter drip off.
  7. Heat oil on medium flame and add the Beguni strips, flip only when one side is done.
  8. Once the Beguni has turned golden brown strain and keep it aside.
  9. Repeat the same procedures with the potato and onions, batter, dip, fry.
  10. When the frying part is done, add black salt from top, mix gently and enjoy.
  11. Beguni is enjoyed when it is piping hot, the longer it sits, the soggier it gets.

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