BEGUNI | BENGALI Eggplant Fritter | Batter Fried Brinjal
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Bengali
Serves: 6
  • Eggplant: 1, small
  • For batter:
  • Maida, all-purpose flour: 4 tbsp
  • Besan, bengal gram flour: 2 tbsp
  • Rice flour: 2 tbsp
  • Turmeric powder: ½ tsp
  • Red chili powder: ½ tsp
  • Roasted cumin powder: ½ tsp
  • Salt: 1 tsp
  • Water: ¾ cup
  • Oil for deep frying, at least 500 ml or 2 cups
  1. Discard the steam of a clean eggplant and cut it lengthwise with 1-2 cm width. See the video for reference.
  2. Wash and clean eggplant pieces and dry it with kitchen towel. There shouldn’t be any water on eggplant pieces.
  3. Heat oil in any deep bottomed pan which is suitable for deep frying. The depth of the pan should be more than 2”.
  4. Mix all the dry ingredients in a large bowl. Add water gradually little by little and keep whisking. Don’t add entire water together; this will make a large lump. Add little water, whisk to mix it thoroughly and then add again and so on. This will ensure lump free smooth matter.
  5. Now add 2 tbsp of hot oil into the batter and whisk quickly. This hot oil will make the batter silky and fries crispy.
  6. Now take an eggplant piece, deep in batter nicely to cover both sides with thick batter. shake off the excess batter and slide in eggplant in hot oil carefully. Don’t just drop the eggplant in hot oil, slowly slide it in. this way there will be no oil spluttering.
  7. Keep the flame on medium and cook beguni for 4 mins. Flip gently on other side and cook for another 3 mins on medium flame. If beguni is evenly browned and puffed up, your beguni is done. Remove from oil with slotted spoon and keep on kitchen towels to get rid of excess oil.
  8. Serve immediately with kasundi.
Recipe by Scratching Canvas at