Bangladesh Embraces Humble Iftar Stars: Beguni, Peyaju and Chola-Muri Take Center Stage
Bangladesh Embraces Humble Iftar Stars: Beguni, Peyaju and Chola-Muri Take Center Stage
Dhaka, June 26, 2025 — What began as simple roadside snacks has blossomed into the heart of Bangladesh’s Ramadan evening ritual. Beguni (spiced eggplant fritters), peyaju (onion-lentil fritters) and chola-muri (spiced chickpeas with puffed rice) now feature on dinner tables from urban cafés to riverside stalls, uniting communities in breaking the fast.
Roots in Tradition
The story of these snacks traces back to Bengal’s centuries-old telebhaja (deep-fried treats) tradition. Vendors first served plain vegetable and lentil fritters to weary travelers and farmers seeking a quick, affordable way to replenish energy. Over time, local cooks refined the batter recipes—adding turmeric, chili and cumin—and honed frying techniques using mustard oil to create the signature crisp-tender texture of today’s beguni and peyaju.
Afghan and Mughal Influences
Chola (chickpeas) found its way into Bengal’s diet during the Mughal era, when Afghan traders introduced spiced legume preparations. Mixing these tangy chickpeas with muri (puffed rice) created chola-muri, a combination celebrated for its balance of hearty protein and light crunch—perfect for that first bite after sunset.
Modern Reinventions
In recent years, food entrepreneurs and home cooks have elevated these classics with innovative twists. In Chittagong, a pop-up “Beguni Bar” offers honey-drizzled eggplant chips paired with herbed yogurt dip, while in Sylhet, artisanal peyaju arancini are filled with fragrant rice risotto and saffron. Even mobile “mishri iftar” carts now let customers customize chola-muri with roasted nuts, dried fruits and zesty chutneys.
A Symbol of Togetherness
Beyond flavor, these snacks embody the communal spirit of Ramadan. Neighbors gather around makeshift tables laden with paper cones of beguni, baskets of peyaju and bowls of chola-muri, sharing stories and laughter as the call to Maghrib prayer approaches. For many, the familiar sizzle of batter hitting hot oil evokes memories of childhood iftars, forging a bond between generations.
Looking Ahead
As 2025’s Ramadan unfolds, beguni, peyaju and chola-muri continue to inspire creativity and connection. From social-media recipe challenges to neighborhood “fritter festivals,” Bangladesh’s love affair with these unassuming snacks shows no sign of slowing—proving that the simplest ingredients can spark the richest traditions.