Bengali Piyaji with Assamese Red Tea

Crispy Piyaji with aromatic Ronga Sah – a perfect, soul-satisfying snack combo!

1. 1

   Prepare the Lentil Paste

   • Rinse the masoor dal thoroughly under running water until the water runs clear.
   • Soak the dal in ample water for at least 2 hours. Soaking softens the lentils for grinding.
   • Drain all the water completely. This is crucial to prevent a runny batter.
   • Transfer the soaked dal to a grinder or food processor. Grind into a coarse, thick paste without adding any water initially. If needed, add 1-2 tablespoons of water, just enough to get the blades moving. The paste should not be smooth.
2. 2

   Mix the Piyaji Batter

   • In a large mixing bowl, combine the thinly sliced onions, the coarse lentil paste, rice flour, finely chopped green chilies, kalonji (nigella seeds), and turmeric powder.
   • Add salt and mix everything thoroughly with your hands, gently squeezing the onions as you mix. This helps the onions release their natural moisture.
   • Let the mixture rest for 5-10 minutes. The salt will draw out more water from the onions, creating a batter with the perfect binding consistency without needing extra water.
3. 3

   Deep Fry the Fritters

   • Heat vegetable oil in a kadai or deep pan over medium-high heat. The ideal temperature is around 175°C (350°F).
   • To test the oil, drop a tiny speck of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
   • Take small portions of the mixture (about a tablespoon), flatten them slightly into rough discs, and carefully slide them into the hot oil.
   • Fry in batches of 5-6 at a time to avoid overcrowding the pan, which can lower the oil temperature and result in soggy piyaji.
   • Fry for about 4-5 minutes, flipping them halfway through, until they are deep golden brown and uniformly crispy.
4. 4

   Drain and Serve Hot

   • Once golden and crisp, use a slotted spoon to remove the piyaji from the oil.
   • 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, accompanied by kasundi (Bengali mustard sauce), tomato ketchup, or a steaming cup of masala chai.