Not just fish or non-veg, Bengali cuisine is a treasure trove of unique and delicious snacks that are perfect for any occasion. From spicy fritters to sweet treats, Bengali snacks offer a wide variety of flavors and textures that are sure to satisfy any craving.Kolkata is famous for deep fried stuff like beguni, shingara (Samosa), piyaji and varieties of chop. Here are three classic Bengali snacks recipes that are easy to make and will transport your taste buds straight to the streets of Kolkata.
[photo1]Beguni is a po
pular Bengali snack made with slices of brinjal that are battered and fried until crispy. The dish is typically served with a side of spicy green chutney or ketchup or kasundi (Bengali mustard sauce). Here's how you can make it at home:
1 large brinjal, sliced into rounds1 cup gram flour (besan)1 teaspoon turmeric powder1 teaspoon red chili powder1 teaspoon cumin powderSalt, to tasteWater, as neededOil, for deep frying
In a large mixing bowl, combine the gram flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.Gradually add water to the mixture, stirring constantly, until a thick batter is formed.Heat oil in a deep frying pan over medium heat.Dip each eggplant slice into the batter, making sure it is fully coated.Carefully place the battered eggplant slices into the hot oil and fry until golden brown on both sides.Remove from the pan and place on a paper towel to drain excess oil.Serve hot with green chutney or ketchup or kasundi.Don't Miss: Quintessential Bengali Sweet Dishes To Make At Home
Also known as Pyazi, is a popular Bengali snack made with onions and a variety of spices. It's a quick and easy dish to make and is perfect for serving as an appetizer or snack. Here's a simple recipe for making piyaji at home:
2 large onions, thinly sliced1 cup gram flour (besan)1 teaspoon cumin powder1 teaspoon coriander powder1/2 teaspoon turmeric powder1/2 teaspoon red chili powder1/2 teaspoon baking sodaSalt, to tasteWater, as neededOil, for deep frying
In a large mixing bowl, combine the gram flour, cumin powder, coriander powder, turmeric powder, red chili powder, baking soda, and salt. Mix well.Gradually add water to the mixture, stirring constantly, until a thick batter is formed.Add the sliced onions to the batter and mix well, making sure that all the onion slices are coated with the batter.Heat oil in a deep frying pan over medium heat.Using a spoon or your hands, drop small portions of the onion-batter mixture into the hot oil.Fry the piyaji until golden brown on both sides, flipping them over occasionally to ensure even cooking.Remove the piyaji from the oil and place them on a paper towel to drain excess oil.Serve hot with green chutney or ketchup.Don't Miss: Authentic Bengali Veg Dishes Beyond Aloo Posto
[photo2]Mochar chop is a classic Bengali snack that's made with banana blossoms (mocha) and a blend of spices. This crispy and flavorful snack is loved by people of all ages and is perfect for serving as an appetizer or snack. Here's how you can make mochar chop at home.
1 cup banana blossoms (mocha), finely chopped2 potatoes, boiled and mashed1 onion, finely chopped2 green chilies, finely chopped1/2 teaspoon ginger paste1/2 teaspoon cumin powder1/2 teaspoon coriander powder1/2 teaspoon garam masala powderSalt, to tasteOil, for deep fryingBread crumbs or panko crumbs, for coating
Remove the outer layers of the banana blossoms and chop them finely.Boil the chopped banana blossoms in salted water until they're soft.Drain the water and squeeze out any excess water from the banana blossoms.In a mixing bowl, combine the boiled and mashed potatoes, chopped onion, green chilies, ginger paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.Add the chopped banana blossoms to the mixing bowl and mix until everything is well combined.Heat oil in a deep frying pan over medium heat.Take a small amount of the mixture and shape it into a flat patty.Dip the patty in bread crumbs or panko crumbs, coating it on all sides.Fry the patties until golden brown on both sides.Serve hot with tamarind chutney or ketchup.