Bengali cuisine is a treasure trove of distinctive and delectable snacks that are ideal for any occasion, not just fish or non-vegetarian dishes. Bengali snacks come in a wide range of flavours and textures, from hot fritters to sweet treats, and are sure to satisfy any craving.
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Deep-fried foods like beguni, shingara (Samosa), piyaji, and various kinds of chop are popular in Kolkata. Here are three simple recipes for traditional Bengali snacks that will take your taste buds right to the streets of Kolkata.
Beguni
A common Bengali snack known as “beguni” is made from batter, deep-fried slices of brinjal. Usually, a side of hot green chutney, ketchup, or kasundi is served with the dish (Bengali mustard sauce). The following is how to make it at home:
- 1 large brinjal, sliced into rounds
- 1 cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Instructions:
- The gramme flour, salt, red chilli powder, cumin powder, and turmeric powder should all be combine in a sizable mixing bowl. Mix thoroughly.
- As you continue to stir, gradually add water to the mixture to create a thick batter.
- Over medium heat, warm the oil in a deep frying pan.
- Make sure each slice of aubergine is completely coat by dipping it into the batter.
- Slices of batter aubergine should be carefully place into the hot oil and fried until golden brown on both sides.
- Take out of the pan, then place on a paper towel to absorb any extra oil.
- Serve hot with kasundi, ketchup, or green chutney.
Piyaji
A common Bengali snack made with onions and a number of spices is known also as pyazi. It’s a simple dish to prepare that tastes great and is excellent for serving as an appetiser or snack. An easy recipe for making piyaji at home is provided below:
Ingredients:
- 2 large onions, thinly sliced
- 1 cup gram flour (besan)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon baking soda
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Instructions:
- Combine the gramme flour, baking soda, salt, turmeric, red chilli powder, cumin and coriander powder in a sizable mixing bowl. Mix thoroughly.
- As you continue to stir, gradually add water to the mixture to create a thick batter.
- To ensure that all of the onion slices are covere in batter, add the sliced onions to the batter and thoroughly combine.
- Over medium heat, warm the oil in a deep frying pan.
- Drop small amounts of the onion-batter mixture into the hot oil with a spoon or your hands.
- The piyaji should be friey until golden brown on both sides, occasionally turning them to ensure even cooking.
- The piyaji should be taken out of the oil and place on a paper towel to absorb any extra oil.
Mochar Chop
A traditional Bengali snack known as mochar chop is prepared using a mixture of spices and banana blossoms (mocha). Everyone of all ages enjoys this crunchy and flavorful snack, which is ideal for serving as an appetiser or snack. Here’s how to make mochar chop in your kitchen.
Ingredients:
- 1 cup banana blossoms (mocha), finely chopped
- 2 potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt, to taste
- Oil, for deep frying
- Bread crumbs or panko crumbs, for coating
Instructions:
- Banana blossoms should have their outer layers remove and should be finely choppe.
- The chopped banana blossoms should be softened by boiling them in salted water.
- Squeeze the banana blossoms to remove any extra water, then drain the water.
- The boile and mashed potatoes, finely chopped onion, green chilies, ginger paste, cumin, coriander, garam masala, and salt should all be combin in a mixing bowl. Mix thoroughly.
- Chop the banana blossoms, then add them to the mixing bowl and stir everything together thoroughly.
- Over medium heat, warm the oil in a deep frying pan.
- Make a flat patty out of a small amount of the mixture.
- Bread crumbs or panko crumbs should be used to coat the patty completely.
- Fry the patties until both sides are golden brown.
