Beguni by Ratna Prakash


  1. Brinjals – 3 long cut into 1/4 inch slices (zucchini, pumpkin or cauliflower can also be used)
  2. Besan – 6 tablespoons
  3. Rice Flour – 1 tablespoon
  4. Salt – to taste
  5. Ginger powder – 1/2 Teaspoon
  6. Red Chilli Powder – to taste (but not too much you could use pepper instead)
  7. Roasted Cumin Powder – 1 Teaspoon
  8. Coriander – 2 Tablespoons, finely chopped
  9. Oil – 250 ml, for deep frying


Mix both the flours with the spices and sufficient water to make a batter slightly thinner than that for pakoras. Heat oil in a karahi, dip the sliced vegetables in the batter and deep fry till golden brown. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *