Name: Crispy Bengali Beguni recipe by Deepika Das Gupta at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 2 Purple medium size Brinjal; 1 tsp kashmiri chilly powder; 1 tsp Turmeric powder; 2 tsp Posto; Half tsp Baking soda; Mustard oil; Salt to taste

ABOUT Crispy Bengali Beguni RECIPE

In this preparation Eggplant or Brinjal are sliced and coated with chick pea batter and then deep fried until it is crispy. It’s a perfect rainy day snack enjoyed with Muri or Puffed Rice. It is also goes well as a side dish with Rice and Dal or Khichuri.

Ingredients Serving: 8

2 Purple medium size Brinjal
1 tsp kashmiri chilly powder
1 tsp Turmeric powder
2 tsp Posto
Half tsp Baking soda
Mustard oil
Salt to taste

Instructions

WASH AND CUT THE EGGPLANT INTO CIRCULAR/ LONGITUDINAL THIN PIECES AND KEEP ASIDE.
IN A BOWL MIX BESAN AND ALL OTHER INGREDIENTS EXCEPT OIL AND WATER. SODA HELP GIVE BEGUNI A SLIGHT FLUFFINESS.
NOW MAKE THE BATTER: BESAN, RICE FLOUR BAKING SODA, POPPY SEEDS, RED CHILLY POWDER, SALT AND WATER. MIX IT WELL.
DIP EACH EGGPLANT PIECES IN THE BATTER AND THEN DEEP FRY.
DEEP FRY THEM TILL GOLDEN BROWN.BEGUNI
BEGUNI NOW READY. SPRINKLE LITTLE BIT OF BLACK SALT ON IT FOR TASTE,SERVE HOT KHICHDI OR RICE

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