Beguni Recipe (Bengali Style Eggplant Fritters)
Beguni is a traditional Bengali fritter made with thin slices of eggplants coated in a lightly spiced gram flour batter and deep fried. The coating turns crisp while the eggplant inside stays soft and tender. The name comes from the Bengali word begun, which means eggplant or brinjal. Traditionally, beguni is fried in mustard oil for its distinct aroma and flavor, though other oils can be used if needed.
About Beguni Recipe
Beguni comes straight from Bengali home kitchens and old school street food stalls. It is most often made for evening tea, especially during the rainy season. Simple food, but done with a lot of care.
Beguni has a crispy, savory outer layer that gives way to a soft, tender, and juicy eggplant inside. The spiced batter coating is flavorful and pairs well with the lightly sweet, moist flesh of the eggplant.
Table of Contents
I add Kalonji or kalo jeera (nigella seeds) for the traditional touch, but you can skip it if not available. It brings a mild bitterness and sharp note. This balances the natural sweetness of the eggplant very well.
A little rice flour is added for crispness. It keeps the coating light and prevents it from turning doughy. If needed, cornflour can be used instead.
Mustard oil gives beguni its traditional Bengali flavour. Its gentle pungency and sharp aroma are what distinguish beguni from other eggplant fritters.
Always use small to medium or long purple or green eggplant, as they cook faster and remain soft inside.
Avoid large eggplants meant for Bharta or bhorta, as they tend to absorb more oil and may have mature seeds that can taste bitter. Here, I have used long purple eggplant, also known as Chinese eggplant.
Beguni is best eaten hot, just after frying. The coating softens as it sits. This recipe works well in both Indian and American kitchens with easy swaps where needed.
You can also check my Begun Bhaja recipe for a simple Bengali-style fried eggplant.
How Beguni Differs From Baingan Pakora
Beguni is prepared with a medium-consistency besan batter and long slices of eggplant. Kalonji is traditionally used, and some Bengali households also add a little posto (poppy seeds) to the batter.
Mustard oil is commonly preferred for frying. The focus is on the soft, tender eggplant inside rather than a thick or crunchy coating. Traditionally, baking soda is not added to the batter.
For a more robust and spiced pan Indian-style version, you can check this Baingan Pakora recipe.
If you enjoy traditional Bengali snacks, you may also like:
How to Make Beguni (Step-By-Step)
1. In a mixing bowl, add 1 cup gram flour and 2 tablespoons rice flour.
2. Add the following spices and seasonings:
- ½ teaspoon kalonji (nigella seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon salt or according to taste
Mix well so the spices are evenly distributed.
3. Pour water little by little, whisking continuously. Use about ½ cup plus 2 tablespoons water or as needed to make a smooth batter.
4. The batter should be medium flowing and coat the back of a spoon lightly. Whisk the batter briskly for a minute to aerate it.
Tip: If using, add 1 teaspoon mustard oil and a pinch of baking soda. Mix well.
5. Wash the eggplant and wipe them completely dry. Cut off and discard the crown (top stem portion).
Slice the eggplant lengthwise into thin slices, about 2 to 3 mm thick. Try to keep the slices even, but slight unevenness is normal with long, slender eggplants and does not affect the final texture.
Keep the slices aside. Do not salt and do not soak them in water.
Tip – checking bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre of one slice. If it tastes neutral or mildly sweet, use as is. Salt the slices only if they taste bitter. Rest for 10 to 15 minutes, then wipe completely dry before battering.
6. Heat oil on medium flame in a kadai or deep pan.
If using cold-pressed or kacchi ghani mustard oil, heat it until it just starts smoking, then reduce the heat slightly. If using refined or low-pungency mustard oil, heating to medium heat is sufficient.
Dip one eggplant slice into the batter and coat it evenly with the batter. Let the excess batter drip off in the bowl.
7. Slide the batter coated eggplant slice gently into the hot oil. Add 3 to 4 batter coated slices and fry them at a time depending on pan size.
8. Turn over and fry the other side on medium heat.
9. Turn over as needed and fry until golden, lightly crisp at the edges, and soft inside. Do not over brown.
10. Remove using a slotted spoon and drain on paper towels. Serve hot. Fry the remaining slices in batches similarly.
Serving Suggestions & Storage
Serve Beguni hot with Green Chutney, Tamarind Chutney or kasundi. It also pairs well with roasted Puffed Rice (muri) or Jhal Muri or plain bread. You can also serve it as a crispy side with Bengali Khichuri.
Beguni does not store well. It is best eaten fresh. Refrigeration makes the coating soft and oily.
Dassana’s Recipe Tips
- Batter consistency matters: Keep the batter medium and flowing, not thick. It should coat the eggplant slices lightly without clinging heavily. A thick batter makes the outer layer doughy and masks the delicate texture of beguni.
- Choice of eggplant: Use small to medium or long purple eggplants only as they are tender, mildly sweet, and cook evenly. Large eggplants tend to absorb more oil and can turn greasy.
- Heating mustard oil: Heat the mustard oil until it just starts smoking, then lower the heat before frying. This step removes the raw sharpness of mustard oil while keeping its characteristic aroma.
- Do not salt eggplant: Salting releases moisture from the eggplant slices. This makes the batter slip off and prevents proper crisping. Beguni is meant to have a soft, juicy interior, not a watery one.
- Frying temperature: Fry beguni in medium-hot oil. If the oil is too hot, the batter browns quickly while the eggplant inside stays undercooked. If the oil is too cool, the fritters absorb excess oil and turn heavy.
- What if the eggplants are bitter: Traditionally, beguni is made without salting because fresh, young eggplants are not bitter. To check, taste a small raw sliver from the centre of one slice. If it tastes neutral or mildly sweet, you can use the eggplant as is. Salt the slices only if the eggplant tastes bitter. Fresh, tender eggplants usually do not need salting.
Your Questions Answered
1. Is beguni a common street food?
Yes, beguni is a popular street food in Bengal. It is commonly sold at roadside stalls and tea shops, especially in the evenings, and is also made at home as a snack.
2. Can I skip mustard oil?
Yes. Use neutral oil, but the flavor will differ.
3. Why is my beguni thick and bready?
The batter is too thick or the eggplant slices are cut too thick.
4. Can I air fry beguni?
No. Beguni needs deep frying for correct texture.
5. Can I add baking soda?
Yes, you can add a very small pinch, but traditionally baking soda is not used in beguni.
Step by Step Photo Guide Above
Beguni Recipe (Bengali Style)
Ingredients
- 2 long purple or (105 to 110 grams) eggplants
- 1 cup or (120 grams) gram flour (besan)
- 2 tablespoons rice flour
- ½ teaspoon nigella seeds (kalonji/kalo jeera)
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli powder or regular red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon salt or add according to taste – for batter
- ½ cup + 2 tablespoons water or add as needed
- mustard oil as required for deep frying
Instructions
Preparation
- Prepare a smooth, medium flowing batter using gram flour, rice flour, ground spices, salt and water. Set aside.
- The batter should be medium and flowing, coating the back of a spoon without dripping off immediately.
- Slice the eggplant lengthwise into thin slices, about 2 to 3 mm thick.
- Try to keep the slices even, but slight unevenness is normal with long, slender eggplants and does not affect the final texture.
- Keep the slices aside. Do not salt and do not soak them in water.
- Tip – checking bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre of one slice. If it tastes neutral or mildly sweet, use as is. Salt the slices only if they taste bitter. Rest for 10 to 15 minutes, then wipe completely dry before battering.
Making Beguni
- Heat oil in a kadai or wok until it becomes moderately hot.
- If using cold-pressed mustard oil, heat until it just starts smoking, then reduce the heat. Refined mustard oil only needs to be heated to medium.
- Dip each eggplant slice in batter and evenly coat it with the batter. Let the excess batter drip back naturally into the batter bowl.
- Gently place the batter coated eggplant slice in the medium hot oil. Batter-coat the remaining slices and place them in the hot oil, ensuring not to overcrowd the pan.
- You can fry 3 to 4 long slices depending on the size of the pan.
- When one side becomes crisp, turn over and fry the second side.
- Fry turning over as needed until the eggplant fritters are golden with crisp edges and soft centers.
- Remove fried beguni with a slotted spoon and place on kitchen paper towels. Deep fry the remaining eggplant slices in batches until golden and crispy.
- Serve beguni hot with choice of chutney or sauce. You can also pair with puffed rice (muri) or jhal muri. It also tastes nice as a side with khichdi or a simple meal of dal and rice.
Dassana’s Notes
- Use a heavy pan: A heavy-bottomed, wide pan heats evenly and prevents the batter from burning.
- Keep the batter consistency right: The batter should be medium and flowing. A thick batter makes the coating heavy and doughy.
- Choose the right eggplant: Use small to medium or long purple or green eggplants. Large eggplants or aubergines tend to absorb more oil and can turn greasy. They may also have more mature seeds, which can taste bitter.
- Check for bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre. Salt the slices only if they taste bitter, then wipe them dry before frying.
- Do not salt by default: Salting releases moisture and affects texture. Skip it unless the eggplants are bitter.
- Maintain frying temperature: Fry in medium-hot oil. Oil that is too hot browns the batter before the eggplant slices cook; oil that is too cool makes the fritters oily. Do not over brown.
