Piyaju or Onion & Lentil Fritters

Piyaji is a favourite amongst Bengalis. We can have it with Khichuri, Muri or just like that as snacks. Let’s take a look how to prepare it so that you can have it on rainy days.  In Kolkata Peyaji is mostly made with gram flour batter, but I learnt that in Dhaka, the batter is made of lentil and they call it the Piyaju. Well… whats in a name??? Both taste great in their own way.

Ingredients

5 cup of Masoor Daal (Lentils), soaked for 3-4 hrs in hot water, you can soak overnight as well

1 onion, thinly sliced

3-5 green chillies, sliced

25 tsp of turmeric powder

5 tsp of red chilli powder

5 tsp of cumin powder

25 tsp of ginger powder

25 cup corriander, thinly sliced (optional)

salt to taste

Oil to fry

Procedure:

  1. Blend lentils in a blender to make a paste. You made add a cilantro bit of water to make loose.
  2. in a bowl, combine all ingredients and let sit for 5 mins
  3. Make small flattened balls and fry in oil over medium heat until golden brown
  4. Pat on tissue paper and serve hot.
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