Aubergine dipped in Besan or Chickpea flour / Pur Bhora Begun Bhaaja in Thakurbari style

Name: Aubergine dipped in Besan or Chickpea flour / Pur Bhora Begun Bhaaja in Thakurbari style
Total time: 2100 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 large Aubergine or Begun; 1/2 cup Besan or Chickpea flour; 1/2 tsp nigella seeds; 1/2 tsp salt; 1/2 cup water; 1 cup mustard oil to fry; 2 Tbsp grated coconut; 2 green chillies; 1 tsp mustard seeds

Madhumita Bishnu @Madhubish27

Kolkata

#CA26
This is a classic recipe from ‘Thakirbarir Ranna’ using Besan or Chickpea flour where Begun or Aubergine has been filled with grated coconut and fried till golden. Goes best with steamed rice

Madhumita Bishnu @Madhubish27

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Ingredients

Prep -15 mins, Cooking -20 mins

3-4 servings

1large Aubergine or Begun
1/2 cupBesan or Chickpea flour
1/2 tspnigella seeds
1/2 tspsalt
1/2 cupwater
1 cupmustard oil to fry
Filling
2 Tbspgrated coconut
2green chillies
1 tspmustard seeds
Serve with steamed rice

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Steps

Prep -15 mins, Cooking -20 mins

1

Wash the begun or Aubergine and cut 2” thick roundels, gently cut in between but don’t cut though, set aside in a bowl of water
2

Filling - in a blender add grated coconut, green chillies, nigella seeds and make a paste
3

Add salt and 1/2 tsp mustard oil and mix well - filling is ready
4

Now take the Aubergine and insert the coconut filling gradually until it’s full inside, nothing should spill outside
5

In a bowl add Besan or chickpea flour, add salt and nigella seeds and water gradually to make a thick batter
6

Take the filled Aubergine and dip in Besan batter and in a wok heat mustard oil, add gently and fry on medium flame until golden in colour.
7

Fry well
8

Plate with steamed rice and enjoy this classic from Bengal

Tips

The thickness of the Aubergine roundels should be 2”
Cutting in between needs to take care

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Madhumita Bishnu @Madhubish27

on April 06, 2026 03:04

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you