Beguni (Eggplant Fritter)

By Sayantani Mahapatra  |  16th Feb 2016  |  
4 from 2 reviews Rate It!
  • Photo of Beguni (Eggplant Fritter) by Sayantani Mahapatra at BetterButter
Beguni (Eggplant Fritter)by Sayantani Mahapatra
  • Prep Time


  • Cook Time


  • Serves





About Beguni (Eggplant Fritter) Recipe

One of the many popular snack food from the streets of Kolkata. Beguni is a versatile dish which can accompany a meal of Khichuri (rice lentil medley) as a tiffin item with puffed rice or even in itself as snack with a cup of hot masala tea.

Beguni (Eggplant Fritter) is a delicious dish which is liked by the people of every age group. Beguni (Eggplant Fritter) by Sayantani Mahapatra is a step by step process which is best to understand for the beginners. Beguni (Eggplant Fritter) is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Beguni (Eggplant Fritter) takes 10 minute for the preparation and 10 minute for cooking. The aroma of this Beguni (Eggplant Fritter) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Beguni (Eggplant Fritter) will be the best option for you. The flavor of Beguni (Eggplant Fritter) is unforgettable and you will enjoy each and every bite of this. Try this Beguni (Eggplant Fritter) at your weekends and impress your family and friends.

Beguni (Eggplant Fritter)

Ingredients to make Beguni (Eggplant Fritter)

  • Eggplant: 1 medium sized (try to use the Indian variety as they are thick and long)
  • chickpea flower/ Besan: 3/4 cup
  • rice powder: 2 tbsp
  • Chili powder: 1/2 tsp
  • Nigella seeds: 1/3 tsp
  • Bi-carb of soda: 1/5 tsp
  • salt as per taste
  • water: 1/2 cup (approx)
  • oil for deep frying

How to make Beguni (Eggplant Fritter)

  1. Wash and remove the stem of the eggplant. With a long sharp knife slowly slice it lengthwise. The thickness should not be more than 1/4-1/5". Place them on a kitchen towel and dab to remove the excess moisture.
  2. In a deep flat bowl place the besan, rice powder, chili powder, nigella seeds, salt and mix everything together with a little water to make a thick batter. The batter should be thick yet of pouring consistency, so do not add water all at once.
  3. In a kadhai or heavy bottom pan heat enough oil for deep frying. Once the oil is hot use a serving spoon and take out a spoonful of hot oil and mix to the batter.
  4. Using a whisk or a fork mix everything together for a smooth batter. Beat it for a couple of minutes and finally add and mix the soda.
  5. Take one piece of eggplant, dip it into the batter to coat both sides with it. Using your finger tips take it out from the batter and let the excess batter drip for a couple of minutes and then slide them into the hot oil.
  6. Keep the flame on medium and fry till both sides are golden brown. Take out and soak the excess oil on an absorbing kitchen paper.
  7. Serve immediately with an extra sprinkling of black salt.

My Tip:

Once the oil is hot use a serving spoon and take out a spoonful of the hot oil and mix it with the batter. This is a very good tip to make the beguni crunchy for a longer time.

Reviews for Beguni (Eggplant Fritter) (2)

sukanya sen2 years ago

Nice recipe. I also used same batter to make onion fritters. It was very nice. Some how it taste better with onion than eggplant.

Shiny Singh4 years ago

I love beguni and this recipe is amazing! Thanks :D