Top delicious Bengali Snacks listed below :
- Bengali Beguni
- Bengali Matar ki kachori
- Bengali Daler bora
- Bengali pua pitha
- Bengali Nimki
1. Bengali Beguni
How to prepare Bengali Beguni :
• 2 Brinjals / Baingan (medium)
• Besan/ Gram flour 1 cup
• Rice flour 3 tsp
• Haldi powder
• Laal Mirch powder 1 tsp
• Namak as required
• Nigella Seeds / Kalonji, 1/3 tsp
• khuskhus (poppy seeds) 1/2 tsp
• Baking soda 1 tsp
• Kala Namak 1 tsp
• Hot oil 1 tsp
• 3/4 cup water
• Oil (enough to deep-fry)
1. Remove the stem, then wash and dry the brinjal.
2. Cut brinjal into thin slices, about 14 inches thick, with a sharp knife.
3. Combine besan, rice flour, salt, chilli powder, turmeric, poppy seeds, soda, and Nigella seeds in a deep wide bowl.
4. Combine all ingredients in a medium-thick batter with enough water to form a coating consistency batter.
5. Whisk it thoroughly to get a smooth, lump-free batter.
6. In a large deep pan/ kadhai, heat enough oil to deep fry the beguni.
7. When the oil is hot, remove 1 tbsp hot oil from the kadhai and stir it into the batter.
(This will help them crisp up.)
8. Gently slide the brinjal slices into the hot oil after dipping them in the batter and coating both sides nicely.
9. Cook in batches; if you put too many slices in the pan, they won’t cook correctly.
10. Fry the Beguni’s on all sides over medium heat until brown and crisp.
11. Remove using a slotted spoon from the pan and drain on kitchen paper to absorb any excess oil.
12. Toss the beguni with Kala namak or chat masala.
13. Serve with masala Chai and puffed rice/Muri.
2. Bengali Matar ki kachori
How to prepare Bengali Matar ki kachori :
For the Flour :
• Maida 2 cups
• Cooking oil (ghee) 2 tsp
• Salt (namak) 1 tsp
• Sugar 1/4 tsp
For the Stuffing:
• Green Peas / Hari Matar 2 cups
• Green Chilies 3 count
• Asafoetida 1/3 tsp
• Nigella Seeds / Kalonji 1/4 tsp
• Ginger paste 1 tsp
• Roasted Cumin Powder / Jeera Powder 1/2 tsp
• Sugar 1/2 tsp
• Fresh Coriander powder 2 tsp
- For the Flour – Take a bowl and add maida, salt, and oil and rub it well.
- Now add lukewarm water and make a soft dough, cover and keep aside to rest.
- For the Stuffing-Grind green peas, chopped green chilies, and fresh coriander to make a fine paste, don’t add water to grind peas.
- Heat oil in a nonstick pan and add kalonji and asafoetida.
- Now add ginger paste, green peas paste, sugar and salt and saute till the mixture dries up and start leaving the sides of the pan and become like a paste.
- Now switch off the flame and add the roasted cumin powder and mix.
- Let it come to room temperature.
- Knead the mixture and make the equal size of balls from the dough
- Make the same number of balls from the pea mixture, slightly smaller in size as compared to the mixture balls.
3. Bengali Daler bora
How to prepare Bengali Daler bora :
• Red lentils 1/2 cup -soaked for a couple of hours
• Ginger (about 1/2 inch)
• Green chilies-3
• Turmeric 1 tsp
• Salt 1 tsp
• Onion- 1 chopped
• Chopped cilantro – 1/2 cup
• Oil as required
1. In a blender, combine the soaked lentils, ginger, green chilies, turmeric, and salt with 2 tablespoons of water. To make a paste, combine all of the ingredients in a food processor.
2. Combine the onions and cilantro in a mixing bowl.
3. Heat about 1/2 cup oil in a small wok until smoking.
4. Drop the batter in small spoonfuls and fry until golden brown on medium-low heat. They will take about 3 to 4 minutes to cook and must be turned.
5. Serve immediately.
4. Bengali pua pitha
How to prepare Bengali pua pitha :
- Whole Wheat Flour – 1 cup
- Rava/ Semolina / Sooji – 1/2 Cup
- Sugar – 1/2 Cup
- Cardamom – 1/8 tsp crushed
- Salt – a pinch
- Oil – to deep fry
- Warm Water – 1 to 1 1/2 Cup
1. Combine all ingredients, except the oil, in a mixing bowl.
2. Combine all of the ingredients to make a batter. The batter should be similar to that of dosa. (Thinner than pancake batter) 3. Taste a drop of batter for sugar. Make the necessary changes to suit your preferences.
4. In a deep pan, heat the oil.
5. When the oil is hot, pour in a ladle of batter.
6. The Pitha expands. Turn the other side slowly.
7. Cook on both sides over medium-high heat until golden brown.
8. Transfer to a paper towel after removing from the oil.
9. Finally serve.
5. Bengali Nimki
How to prepare Bengali Nimki:
• All-purpose flour 1 cup
• Melted ghee or oil 4 tps
• A pinch of nigella or kalonji seeds
• Ajwain or carom seeds-1 pinch
• Salt 1 tps
• A bowl of warm water as required
• Vegetable oil as required
1. Combine the flour, salt, ajwain, kalonji, and oil in a mixing dish.
2. Using your hands, thoroughly combine all ingredients for 1-2 minutes.
3. Because of the oil, the flour will turn a bit crumbly.
4. Set aside for 10 minutes after mixing.
5. Next, add a little warm water at a time and begin mixing.
6. Knead a stiff dough. It’s not too soft or too firm. Cover the dough for 20 minutes after kneading it for a minute.
7. Roll the dough into three or four large balls.
8. Dust one ball with flour and roll it out thinly like a roti or paratha.
9. Using a knife, make criss cross cuts on the disc.
10. In medium-hot oil, fry 10-15 diamond-shaped patterns. The oil should be heated, but neither too hot nor too cold.
11. Always maintain the flame on medium when cooking. It will take about 7-8 minutes to complete one batch.
12. Remove them from the oil when they have turned golden and place them on tissue paper.
13. Once they’ve cooled, store them in an airtight container. They’ll last almost a month in that location.
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