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A quintessential Bengali monsoon snack, Peyaji are crispy onion fritters that are dangerously addictive. Thinly sliced onions are bound with a spiced chickpea flour batter and deep-fried to a glorious golden-brown. Served hot with a side of puffed rice (muri) and a cup of chai, they capture the essence of a rainy day in Kolkata.
Prepare the Onions
Form the Batter
Heat the Oil
A quintessential Bengali monsoon snack, Peyaji are crispy onion fritters that are dangerously addictive. Thinly sliced onions are bound with a spiced chickpea flour batter and deep-fried to a glorious golden-brown. Served hot with a side of puffed rice (muri) and a cup of chai, they capture the essence of a rainy day in Kolkata.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 239.31 calories per serving with 4.58g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Peyaji
Finish Frying and Serve
Add 2 tablespoons of finely chopped fresh coriander leaves or mint leaves to the batter for a fresh, herby flavor.
Incorporate 1/2 teaspoon of ajwain (carom seeds) for a distinct flavor and to aid digestion.
Add 1/4 cup of thinly shredded cabbage or grated carrots along with the onions for a mixed vegetable version.
For extra crunch, add 1 tablespoon of coarse masoor dal (red lentils) that has been soaked for 30 minutes and drained.
Onions are an excellent source of antioxidants, particularly quercetin, which helps combat inflammation and protect against chronic diseases.
Both onions and besan (chickpea flour) provide dietary fiber, which is essential for good digestion and maintaining gut health.
Besan is a gluten-free flour made from chickpeas, offering a decent amount of plant-based protein, which is vital for muscle repair and growth.
The most common reasons are: onions were not sliced thinly enough, too much besan was used, or extra water was added to the batter. Also, ensure the oil is at the correct medium-high temperature. Frying at a low temperature will make them oily and soft.
While you can try, the result will be very different. Deep-frying is essential for the authentic crispy texture and flavor. Air-frying will yield a drier, more biscuit-like result. If you air-fry, spray them with oil and cook at 180°C (350°F) for 15-20 minutes, flipping halfway.
One serving of 4 pieces contains approximately 250-280 calories. The exact number can vary based on the size of the fritters and the amount of oil absorbed during frying.
Peyaji is a deep-fried snack, making it high in fat and calories. It should be enjoyed in moderation as an occasional treat. However, it contains beneficial ingredients like onions (rich in antioxidants) and besan (a source of protein and fiber).
Traditionally, peyaji is served hot with muri (puffed rice), a side of kasundi (Bengali mustard sauce), or tomato ketchup. It's a classic accompaniment to a hot cup of masala chai, especially during the monsoon.
Peyaji is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to a day. To reheat and restore some crispiness, place them in a preheated oven or an air fryer for a few minutes.
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