Beguni – Bangladeshi Aubergine Fritters Recipe

45 minutes


  • 1 medium aubergine
  • 50g of plain flour
  • 85g of rice flour
  • 1/4 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp salt
  • 125ml of water, cold
  • 1 tbsp of coriander leaves, chopped
  • oil, for deep-frying


In a bowl whisk together the flours, salt and spices with enough cold water to form a loose batter. Stir in the chopped coriander and rest the batter for 20 minutes
Top and tail the aubergine, rinse and pat dry with kitchen paper. Slice widthways into 1cm rounds and set aside
Heat the oil in a deep frying pan or karahi over a high heat. You can check to see if the oil is ready by dropping a small piece of bread or spoon of batter into it and see if it quickly rises to the surface
Whisk the batter again so that it is smooth and fairly runny, similar in consistency to crêpe batter
Now fry the aubergine slices in 3–4 batches. Dip each slice in the batter and ensure both sides are coated and gently slide into the oil
Once a batch is in the pan turn the heat to low and flip over using a spatula and fork after about a minute. The beguni will need 4–5 minutes of cooking time. Make sure to keep a close eye on them, turning each one a few times
Once golden, drain with a slotted spoon onto kitchen paper and serve immediately. Perfect with ketchup or chilli sauce on the side and a cup of spiced tea