|
Features for "Beguni"
Served as snacks. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sahrodiya festival.
Ingredients for "Beguni" (Click here for measurement conversion) 1 Eggplant
1 cup Besan or Chick-pea Flour
1 teaspoon Oil
Water to make Besan paste
1/2 teaspoon Posto (Poppy Seeds)
1/2 teaspoon Chili powder
Salt to taste
Oil for deep frying
A pinch of Baking Soda (optional)
Method for "Beguni"
Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well. Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. Remove them until rich brown and drain extra oil on absorbed paper and serve.
You may also be interested in
Kodbale
Rava Idli
Bread Upma (microwave)
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
