Monisha's Cooking Story:
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.
Subscribe for more recipes
1. Lays omelette recipe - [ Ссылка ]
2. Egg aloo chowmein - [ Ссылка ]
3. Easy pasta recipe - [ Ссылка ]
4. Egg french fries recipe - [ Ссылка ]
Keywords:
