Beguni Recipe (Bengali Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bengali-style eggplant fritters dipped in spiced gram flour batter and deep-fried until crispy. The coating turns golden while the eggplant inside stays tender. A traditional tea-time snack with authentic mustard oil and nigella seeds.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 long purple or (105 to 110 grams) eggplants
- 1 cup or (120 grams) gram flour ((besan))
- 2 tablespoons rice flour
- ½ teaspoon nigella seeds ((kalonji/kalo jeera))
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli powder ( or regular red chilli powder)
- ½ teaspoon cumin powder
- ½ teaspoon salt (or add according to taste – for batter)
- ½ cup + 2 tablespoons water (or add as needed)
- mustard oil (as required for deep frying)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 418mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 445mg
- Calcium
- 28mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.