Beguni or begun'er chop is one of the most popular "telebhaja" (fried in oil) dishes all over Bengal and many parts of eastern India. Beguni is served as a snack in the evenings with tea. It is also popular as a side with dal-torkari-rice or khichuri. Beguni may be a simple recipe but creating muchmuch-e (crispy) beguni everytime requires an understanding of various factors that go into making the beguni crisp. In this video, we show our personal favourite way of making the batter using besan (gram flour) and rice flour. The proportion between the besan and rice flour in the batter makes a lot of difference in the final product. Also important is the ratio of water to the dry ingredients. As always, we recommend weighing your ingredients to be able to confidently produce a perfect batter every time. In fact, this batter recipe will work for any other kind of besan-based telebhaja too. So, it is a great recipe to commit to memory should a telebhaja emergency ever arise!
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🥘 RECIPE WITH INGREDIENT LIST 📝
www.bongeats.com/recipe/beguni
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1 авг 2018
