Go Back
Shahi Beguni

Shahi Beguni (Special Eggplant Fritters)

Shahi Beguni. Eggplant slices encased in a moong dal paste. Spiked with ginger and chillies. Perfumed with fennel seeds. And fried to a sinful golden. Food heaven !!!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Snacks
Cuisine Bengali, Indian


  • 1 medium sized eggplant or brinjal cut into thin longitudinal slices
  • 1/2 cup yellow moong dal soaked for 1 hour
  • 2 tbsp plain flour
  • 1/2 tsp turmeric powder
  • 1 tsp fennel powder freshly ground
  • 2 tsp ginger finely chopped
  • 4-5 green chilies finely chopped
  • salt to taste
  • 1 tsp ghee
  • oil for frying


  • Sprinkle a little salt onto the eggplant slices, keep aside.
  • Make a coarse paste of the moong dal with 2-3 green chilies and a little water.
  • Add the finely chopped ginger, remaining green chilies, fennel powder, turmeric powder, plain flour and salt to the dal paste. Splash a little water.
  • Whisk vigorously for 2-3 odd minutes to make a smooth batter of medium thick consistency. Add some more water if needed.
  • Add the ghee to the batter, give it a hearty mix.
  • Heat oil in a kadai. Dip the eggplant slices one by one into the batter and deep fry over medium heat till they turn a gorgeous golden. Allow to rest on a kitchen absorbent towel to soak any excess oil.
  • Serve hot. (With a cup of tea perhaps !!!!)