### TranslatedIngredients: 1 Brinjal (Baingan / Eggplant),1 cup Gram flour (besan),2/3 cup Water,1 pinch Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1 pinch Baking soda,Salt - to taste,Sunflower Oil - to deep fry ### PrepTimeInMins: 30 ### CookTimeInMins: 60 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Snack ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Beguni Recipe, get prep with the batter first.In a mixing bowl, mix all dry ingredients besan, turmeric powder, red chilli powder, coriander powder, cumin powder, a pinch of hing and salt as required.Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency. Ensure that there are no lumps.Take a deep frying pan and heat enough oil to deep fry.Rinse and slice the brinjal/eggplant thinly. Slice batch by batch so that oxidation and browning is avoided.Dip the brinjal slices in the batter such that the batter is coated uniformly.Gently immerse them in hot oil and fry on both sides until they are crisp and done.With a slotted spoon, remove the Baingan/Eggplant pakoras and drain oil.Pat dry Beguni pakoras on a paper kitchen towel to remove excess oilFry all the Beguni pakodas in batches similarly.Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutney or also had along with Masala Tea during tea time.
