Debojani
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Beguni Chaat (A new monsoon chaat) Recipe

This is my own innovative dish. I have created a chaat with eggplant. This chaat has a combination of flavours which gives it a unique taste. Indulge in a new variety of chaat this monsoon season and relish.

Prep time:
7mins

cook time:
15mins

serves:
2

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Brinjal 2 pieces

Brinjal

Description

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Besan ½ cup

Besan

Description

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Suji 1 tbsp

Suji

Description

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Turmeric Powder 2 pinch

Turmeric Powder

Description

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Red Chilli Powder ¼ tsp

Red Chilli Powder

Description

Chili is a fruit that belongs to t ...

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Salt to taste

Salt to taste

Description

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Kalonji ¼ tsp

Kalonji

Description

Kalonji is an aromatic spice similar in size to that of sesame seed. Dry roasted kalonji&nbs ...

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Water As required

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Mustard Oil As required

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Curd ½ cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Black pepper 2 pinch

Black pepper

Description

Black pepper known as “king ...

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Chaat Masala 2 pinch

Chaat Masala

Description

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Onion Few

Onion

Description

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Coriander Leaves Few

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Pomegranate 2 tbsp

Pomegranate

Description

Pomegranates range in color from deep magenta to bright red. The spherical fruits are roughl ...

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Details

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Appetizer

Allergy Information

- Nil

Recipe Notes

1. Coat the brinjal properly with the besan mixture.2. Fry the coated brinjal until golden and crispy then only it will give crunch to the chaat.

Ingredients For Beguni Chaat (A new monsoon chaat) Recipe

Brinjal( eggplants) 2 pieces

Indian Eggplant

Description

Indian eggplants are small and oval in shape. This egg-shaped fruit has a glossy, smooth, and med ...

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Gram flour ( besan ) ½ cup

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Rawa / suji 1 tbsp

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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Turmeric powder 2 pinch

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Laal mirch powder ¼ tsp

Red Chilli Powder

Description

Chili is a fruit that belongs to t ...

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Salt (Lotus) to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Onion seeds( kalongi) ¼ tsp

Kalonji

Description

Kalonji is an aromatic spice similar in size to that of sesame seed. Dry roasted kalonji&nbs ...

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Warm Water As required

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Mustard oil As required

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Curd diluted with 1 Tbsp water ½ cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Blackpepper 2 pinch

Black pepper

Description

Black pepper known as “king ...

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1/2 tsp chaat masala 2 pinch

Chat masala

Description

Chat masala is a spice powder mix or masala, which consist of coriander, cumin, mango powder, bla ...

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1 onion Few

Onions

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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To make green Chutney- fresh coriander leaves Few

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Pomogrante optional 2 tbsp

Pomegranate

Description

Pomegranates range in color from deep magenta to bright red. The spherical fruits are roughl ...

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Methods

How to make Beguni Chaat (A new monsoon chaat) Recipe

1. Cut brinjal lengthwise into 2 slices.
2. In a bowl, mix besan, suji, kalonji, turmeric powder, chilli powder and salt. Pour water and make a thick batter of coating consistency.
3. Heat oil in a pan . Dip the brinjal slices in the batter and coat both sides.
4. Then, fry them on medium heat till they become golden and crispy.
5. For making curd mixture, add black pepper, chat masala and salt in curd. Mix well and keep aside.
6. Now to assemble, first put the fried brinjal pieces. Spread the curd mixture over it.
7. Then top it with pomegranates, onion rings and chopped coriander leaves.
8. Garnish with some more coriander leaves. Enjoy!!