Beguni

Beguni is a cherished Bengali snack originating from the Bengal region of the Indian subcontinent. This delectable treat is crafted by slicing eggplant, coating it in batter, and frying it until it turns golden and crispy. It enjoys considerable popularity in eastern India, especially in West Bengal. If you've ever had aubergine fritters in Europe, you’ve encountered something quite similar. In the Caribbean, places like Trinidad & Tobago and Guyana have their own version known as baiganee, which uses pholourie batter for the coating.

The process of making Beguni is quite straightforward. Begin by slicing the eggplant lengthwise. Then, dip the slices into a batter made from Bengal gram flour (besan), salt, turmeric, and sometimes poppy seeds. For an extra crunch, some recipes recommend adding a bit of baking powder to the batter. Once coated, the eggplant slices are fried in oil until they become crispy.

Beguni is a favorite street food in many cities and is often enjoyed with puffed rice. It is also a common evening snack in Bengali households and a traditional item during Iftar in Bangladesh during Ramadan.

This snack is a staple during the monsoon season in Bengal, typically served with Khichuri, a comforting rice and lentil dish. It also pairs wonderfully with a cup of tea, making it an ideal snack for any time of the day.