Bengali Peyaji

Form the Batter

• After 10-15 minutes, you will see water collected at the bottom of the bowl. Do not drain it.
• To the onions, add the besan, rice flour, finely chopped green chillies, kalonji, turmeric powder, and optional red chilli powder.
• Mix everything vigorously with your hands, squeezing the onions as you go. The moisture from the onions should be sufficient to bind the flours and create a thick, coarse, and sticky batter.
• Resist the temptation to add water. If the mixture feels exceptionally dry, add water just one teaspoon at a time, but this is rarely needed.

Heat the Oil

• Pour the mustard oil into a kadai or deep, heavy-bottomed pan. Heat it over a medium-high flame.
• To check if the oil is at the perfect temperature (around 175°C or 350°F), drop a tiny speck of the batter into it. If it sizzles instantly and floats to the surface, the oil is ready for frying.

Fry the Peyaji

• Carefully take small, rustic portions of the batter (about 1-2 tablespoons) and gently drop them into the hot oil. You can flatten them slightly with your fingers before dropping to ensure even cooking.
• Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
• Fry for 3-4 minutes on the first side, or until it's golden brown and crisp.

Finish Frying and Serve

• Flip the peyaji using a slotted spoon and fry the other side for another 3-4 minutes until they are a deep golden brown and crispy all over.
• Once cooked, remove them from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
• Serve immediately while they are hot and at their crispiest, with kasundi (Bengali mustard sauce), puffed rice (muri), or a cup of hot tea.