Bengali Pyazi

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Sprinkle 1 tsp of salt over them, mix well with your hands, and let it rest for 10-15 minutes.
   • This step is crucial as it draws out moisture from the onions, which prevents the fritters from becoming soggy and makes them extra crispy.
   • After resting, gently squeeze the onions to remove the released water. Do not rinse.
2. 2

   Create the Batter

   • To the bowl of squeezed onions, add the besan, rice flour, chopped green chilies, nigella seeds, turmeric powder, red chili powder, and optional baking soda.
   • Using your hands, mix everything thoroughly without adding any water initially. The residual moisture on the onions should be enough to form a coarse, thick paste.
   • If the mixture feels too dry and isn't coming together, add water 1 teaspoon at a time until you have a thick, sticky batter that binds the onions. Avoid a runny batter at all costs.
3. 3

   Heat the Oil

   • Pour mustard oil into a kadai or deep, heavy-bottomed pan. Heat it over a medium-high flame.
   • The oil is ready when a tiny drop of batter sizzles and rises to the surface immediately without changing color too quickly. The ideal temperature is around 175°C (350°F).
4. 4

   Fry the Pyazi

   • Carefully take small portions of the batter and flatten them slightly into rustic, uneven discs. Slide them into the hot oil.
   • Do not overcrowd the pan; fry in batches of 4-5 at a time to maintain the oil temperature.
   • Fry for 3-4 minutes on one side until golden brown and crisp. Flip and fry the other side for another 3-4 minutes until it's a deep golden brown all over.
   • Maintain a medium flame throughout to ensure the pyazi cooks through evenly without burning.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried pyazis from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with Bengali kasundi (mustard sauce), tomato ketchup, or alongside a hot cup of tea.