Crispy Beguni (Bangladeshi Fried Eggplant)

Thin slices of eggplant are dipped in a smooth chickpea flour batter seasoned with warm garam masala, turmeric, and chili, then deep-fried until golden and crispy. The batter is sifted and blended for a light, airy coating that fries up perfectly crunchy while the eggplant inside becomes soft and creamy. Finished with a sprinkle of tangy chaat masala right out of the fryer, these classic Bengali fritters are a popular street-food snack often enjoyed during iftar with puffed rice, chutney, and hot tea.

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4

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Ingredients

Eggplant

1

Eggplant, large

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Notes

Some vendors in Dhaka add a pinch of rice flour and baking soda plus vigorously whisk or blend the batter to trap air, giving the beguni that extra crispy and slightly puffy coating.

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