Bengali Peyaji
Thinly sliced onions mixed with chickpea flour, green chili, and a few warm spices, then fried until crisp and golden. This Bengali-style onion fritter is a favorite rainy-day snack that pairs perfectly with tea.
For 12 servings
- prep · ~5 min
Slice the onions and chop the chili.
1.Thinly slice the onions and place them in a mixing bowl.2.Finely chop the green chili and coriander leaves.3.Keep the frying oil and a slotted spoon ready near the stove. - mix · ~4 min
Make the peyaji mixture.
1.Add chickpea flour, rice flour, green chili, coriander leaves, nigella seeds, turmeric powder, red chili powder, and salt to the onions.2.Rub the mixture with your fingers for 1 to 2 minutes so the onions soften and release some moisture.3.Add water little by little and mix to make a thick, clinging batter that coats the onions without turning runny.TIPA loose batter makes flat, oily fritters. The onion mixture should hold together when pinched. - rest · ~10 min
Let the mixture rest for 10 minutes.
- fry · ~15 min
Heat the oil and fry the peyaji.
1.Heat the oil in a deep pan over medium heat until a tiny bit of batter rises steadily.2.Drop small rough portions of the onion mixture into the oil without overcrowding the pan.3.Fry until deep golden and crisp, turning a few times, about 3 to 4 minutes per batch.4.Lift the peyaji out with a slotted spoon and let excess oil drip back into the pan.TIPKeep the heat at medium so the onions cook through before the outside gets too dark. - serve
Serve the Bengali peyaji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the onions evenly and quite thin so they soften fast and fry into lacy, crisp edges.
- 2After rubbing the onions with salt and flour, add water sparingly; the onions will release moisture as they rest.
- 3Let the mixture sit only about 10 minutes, or it can loosen too much and make the peyaji heavy.
- 4Drop rough, loose clumps rather than tight balls to get the classic craggy Bengali peyaji texture.
- 5Fry in medium heat oil; if the peyaji brown too quickly, the onions inside will stay sharp instead of sweet.
- 6Drain on a rack or paper briefly, then serve right away because peyaji lose their best crunch as they sit.
- 7If the last batches feel soggy, stir 1 spoonful of chickpea flour into the mixture before frying again.
Adapt it for your goals.
Low-oil
Shallow-fry smaller, flatter peyaji in less oil for a lighter version, though they will be slightly less airy than deep-fried.
extra spicyExtra-spicy
Add more green chili and a bit more red chili powder for a sharper heat that pairs especially well with evening tea.
no corianderNo-coriander
Skip the coriander leaves if you want a more onion-forward peyaji with the nigella seeds standing out more clearly.
mixed vegMixed-veg
Add a small handful of thinly sliced spinach or grated potato to the onion mix for a heartier fritter with more texture.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more sustaining than a batter made only with refined flour.
Fiber From Onions and Besan
The onions and chickpea flour contribute fiber, which helps make these fritters more filling.
Naturally Gluten-Free Flours
Using chickpea flour and rice flour instead of wheat makes this recipe suitable for those avoiding gluten ingredients.
Frequently asked questions
The batter was likely too loose or the oil was not hot enough. Keep the mixture thick and fry at steady medium heat.
