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Home » Snack » Baingan Pakora Bengali Style | Beguni

Baingan Pakora Bengali Style | Beguni

February 13, 2019 by Geetanjali 8 Comments

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Baingan pakora Bengali style aka beguni is a crispy fried indulging snack made mainly with chickpea flour(besan) and eggplant(baingan). It can be prepared in minutes without much hassle. Its name varies from region to region. Such as ‘baingan bhaji’ in Hindi, and ‘baigani’ in Odia. It makes a great meal with simple rice and dal.

Baingan Pakora Bengali Style

Besan or chickpea flour is an essential ingredient in Indian cooking. It is naturally gluten-free and also a very good source of protein. Whether you are vegan, vegetarian or nonvegetarian, It simply adds great flavor and texture to any dish.

Making this baingan pakora Bengali style requires a few ingredients only. Choosing the right eggplant is the key. I would suggest going for the purple, lightweight, smooth and seedless ones. However, you can go for any size you like. But I always prefer long varieties for this.

I have used a hip tablespoon of rice flour to make the pakora crispy and a pinch of sugar to enhance the taste.

Adjust the amount of chili powder as per your taste bud.

This baingan pakora recipe is best enjoyed when pairing with a cup of hot masala tea or just serve this with some green chutney or tomato ketchup.

Few more pakora recipes you can check

  • Gobi Pakora Recipe
  • Masoor Dal Ke Pakode

Let me know your thoughts about this baingan pakora recipe in the comment section. Also, you can connect with me on Instagram, Facebook, Pinterest, and Twitter.

Baingan Pakora Bengali Style | Baingan Pakora | Beguni Recipe - Spoons Of Flavor
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Baingan Pakora Bengali Style | Baingan Pakora | Beguni Recipe

Baingan pakora Bengali style is a crispy fried indulging snack made mainly with chickpea flour(besan) and eggplant(baingan). It can be prepared in minutes without much hassle.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course Sides, Snack
Cuisine Indian
Keyword Baingan Pakora, Baingan pakora Bengali style, Beguni Recipe
Servings4
Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

  • 2 eggplants large
  • 1/2 tsp salt
  • A pinch of sugar
  • Mustard oil or any other oil for deep frying
  • 1/2 tsp black salt

For the batter

  • 3/4 cup chickpea flour (besan)
  • 1 tbsp rice flour
  • water as required
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder

INSTRUCTIONS

Preparing the batter

  • Combine gram flour, rice flour, turmeric powder, red chili powder and salt well in a mixing bowl.
  • Then sift the flour mixture through a strainer.
  • Gradually add water and whisk until you get a lump free smooth batter. Then set aside.

Preparing eggplants

  • Cut the eggplants in thin slices(approx 3 mm).
  • Rub salt and sugar well and spread them on a plate and keep aside for 15 minutes or until the total moisture comes out.
  • Once done dab them with a cloth to drain excess moisture.

Frying the eggplants

  • Heat oil in a pan and allow it completely hot. 
  • Once the oil turns smoking hot reduce the flame to medium.
  • Then dip one eggplant slice in the batter shake to drip excess batter then add in the hot oil. Wait for 3 seconds then turn to the other side and deep fry in the hot oil until both sides turn golden crisp. 
  • Once done remove them from oil and place them on kitchen towel to drain out excess oil.
  • Follow the same process and deep fry all the brinjal slices.
  • Baingan Pakora Bengali style is ready to serve. Sprinkle some black salt and serve hot.

Similar recipes from fellow bloggers:

Rajma Masala, Dhaba Style Kala Chana, Mananthakali Vattalkozhambu, Moongdal Khichdi, Homemade Peanut Butter, Habisha Dalma, Lehsuni Dal Palak, Restaurant Style Tadka, Boondi Kadhi

Filed Under: Snack, Starter

Previous Post: « Coriander Rice | Cilantro Rice Recipe
Next Post: Panchamrit Recipe | Panchamrut|Panchamrutham »

Reader Interactions

Comments

  1. seema sriram

    February 14, 2019 at 5:39 am

    Crispy pakoda here Geetanjali. Loving the perfect batter mix with the chick pea flour here.

    Reply
  2. Rosy Nayak

    February 14, 2019 at 6:43 pm

    What a tempting pokora ! Baigani is one of my fav .The colour looks nice

    Reply
  3. Poonam Bachhav

    February 14, 2019 at 10:05 pm

    Crispy pakoras with masala chai is simply irresistible Geetanjali ! You are tempting me to try this dish.

    Reply
  4. Kalyani

    February 15, 2019 at 11:06 am

    I love most pakoras but onion and brinjal pakoras are my fav ! these have turned out so well, Geetanjali !

    Reply
  5. Swati

    February 15, 2019 at 11:22 am

    My nani used to make super tasty baigan ke pakore. Loved your recipe and pakore look so crispy and yumm.

    Reply
  6. Shalu

    February 15, 2019 at 1:59 pm

    The Pakoras look so perfect and so crispy. This weather is so apt for pakodas and some adrak wali chai.

    Reply
  7. Sasmita Sahoo Samanta

    February 16, 2019 at 3:49 pm

    One of my most commonly prepared snack is these Baingan Pakoras   so soft inside and crisper outside, I juts love these

    Reply
  8. Jayashree

    February 20, 2019 at 6:30 pm

    Pakoras with eggplant taste good but I have somehow never made it at home. Need to make it now.

    Reply

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