Beguni and Piyaju are still the stars of Bangladeshi Iftar. Families are making golden, crispy cakes to break their fast as Ramadan 2026 gets closer. Favourites that are deep-fried and made from brinjal and beans go well with puffed rice, chutney, and tea. These are the 10 easiest meals you should try this season.
1. Beguni
Brinjal slices that have been dipped in a batter made of gram flour, turmeric, chilli powder, and salt. Fry until crisp and golden.
2. Extra Crispy Beguni Made with Rice Flour
For extra crunch, mix rice flour into the batter. It tastes best when served hot.
3. Beguni with garlic
For a strong taste change, mix crushed garlic and cumin into the batter.
4. Beguni Batter Fry
Adding a little baking soda to the covering makes it light and fluffy while keeping the inside soft.
5. Beguni air fryer (healthier choice)
Use a little oil to coat the slices, and then air fry them at 180°C for 12 to 15 minutes.
6. Masoor Dal Piyaju
Tear up red lentils, add green chilies, cilantro, and onions that have been sliced. To make them crispy, fry spoonfuls.
7. Chola Dal Pokora
Use split Bengal gram for a stronger texture and a taste that tastes like nuts.
8. Spinach Pakora
For color and extra protein, add chopped spinach.
9. Shrimp Pokora
For a taste of the coast, chop up some small shrimp and add them to the lentil batter.
10. Gram flour piyaju
Not enough time? If you want to make it quickly, use gram flour instead of soaked beans.
Quick Ingredient Comparison
| Snack Type | Key Ingredient | Texture | Best Served With |
| Beguni | Brinjal | Crispy outside, soft inside | Puffed rice |
| Piyaju | Lentils + Onion | Crunchy & hearty | Tamarind chutney |
| Air-Fryer Beguni | Brinjal | Light & less oily | Green chutney |
| Shrimp Piyaju | Lentil + Shrimp | Rich & crispy | Lemon wedges |
How to Get More Crispy
Add cold water to the batter to slow down the process of making gluten. Lightly fry in oil that is 170 to 180°C hot for even cooking. Do not put too much in the pan. Use paper towels to drain the fritters before serving.
Conclusion
For people in Bangladesh, Beguni and Piyaju are more than just snacks; they represent the nights of Ramadan. You can improve your Iftar table in 2026 with simple items and small changes. These recipes offer flavour and comfort, whether you like your food crunchy and deep-fried or lighter and air-fried.
FAQs
Q1: Why does my Beguni get wet?
The cuts might be too thick, or the oil might be too cold. The best way to fry is over medium-high heat.
Q2: Can I make the bread for Piyaju ahead of time?
Yes, you can put it in the fridge for up to six hours before you fry it.
Q3: Is air-frying Beguni better for you?
Yes. It’s a lighter choice for Iftar because it uses less oil and still stays pretty crispy.
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