Beguni or Brinjal Fritters

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Beguni or Brinjal Fritters


Beguni is a Bengali snack made of Eggplants or Brinjals or Aubergine. Eggplant is sliced, battered and deep fried in oil or Mustard oil. Sometimes Poppy seeds or baking soda is also added in the batter to make it crunchier. It is served as an evening snack with hot tea. Also, it is consumed along with khichuri or khichadi.  

Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 4
  • Rice Flour–2 1/2 tablespoon

  • Maida or Flour –3 tablespoon

  • Besan or Gram flour – 6-7 tablespoon

  • Red chili powder – 1/2 teaspoon

  • Cumin powder – 1/2 teaspoon

  • Turmeric – 1/2 teaspoon

  • Asafoetida – 1/2 teaspoon

  • Eggplants– 1 large–thinly sliced lengthwise

  • Oil – 2 cups for frying.

  • Salt to taste + 1/2 teaspoon for soaking eggplant slices

  • Water – 4-5 tablespoon for batter – 2 cups for Eggplant or Baingan slices.


  • Wash, cut the Eggplant or Baingan lengthwise into thin slices. In a large bowl take 2 cups water, add salt and transfer slices. Keep aside for 10-15 minutes.
  • In a bowl, take all first 7 ingredients. Add salt. Mix it. Add water slowly. Whisk and make a thick batter.
  • Remove slices from salt water. Pat dry. Dip and coat well in the prepared batter.
  • Heat oil in a kadhai or wok. Gently drop coated eggplants into the oil. Fry them on low-medium flame. Avoid overcrowding the wok.
  • Fry on low flame until light brown and crisp from both the sides.
  • Remove the beguni with a slotted spatula onto a plate lined with absorbent paper to drain excess oil.
  • Sprinkle some chat masala and serve hot.