Pujo Parikrama

Beguni: crisp brinjal fritters for bhog

Beguni recipe: thin aubergine slices dipped in a spiced besan and rice-flour batter and fried crisp, the hot fritter served with khichuri in Durga Puja bhog.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 1

Slice the aubergines

Wash and dry the aubergines, trim the stalk end and cut them lengthwise or on a slight diagonal into slices about 5 mm thick.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 2

Mix the batter

In a bowl, whisk together the besan, rice flour, turmeric, chilli powder, nigella seeds, hing, salt and sugar.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 3

Rest the batter

Leave the batter to rest for 10 minutes. Just before frying, stir in the baking soda if using; it makes the coating lighter.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 4

Heat the oil

Heat the oil in a kadai or deep pan over medium-high heat to about 175°C.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 5

Coat the slices

Pat the aubergine slices dry with a paper towel. Dip each slice in the batter, turn to coat both sides and let the excess drip off for a second.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Step 6

Fry in batches

Slide 4–5 slices into the oil, without crowding. Fry for 2–3 minutes on medium heat, turn and fry for another 2 minutes, until deep golden and crisp and the aubergine is soft inside.

Night crowds on the pandal trail in Behala. Photo: Snehangshu36, CC BY-SA 4.0, Wikimedia Commons.

Step 7

Drain and serve

Lift the beguni out with a slotted spoon and drain on a rack or paper towels.

Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.

Read the full guide

Beguni recipe: thin aubergine slices dipped in a spiced besan and rice-flour batter and fried crisp, the hot fritter served with khichuri in Durga Puja bhog.

Beguni → Next story: Bhoger khichuri: Durga Puja khichuri bhog All photo stories

Music: Indian Folk Classical Flute Music (1), MayankSingh33, CC BY-SA 4.0, Wikimedia Commons.