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Crispy, crunchy onion fritters from Bengal, made with a flavorful paste of red lentils and fragrant nigella seeds. A perfect evening snack with a hot cup of chai, especially on a rainy day.
Prepare the Lentil Paste
Mix the Piyaji Batter
Deep Fry the Fritters
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Crispy, crunchy onion fritters from Bengal, made with a flavorful paste of red lentils and fragrant nigella seeds. A perfect evening snack with a hot cup of chai, especially on a rainy day.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 371.57 calories per serving with 13.6g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve Hot
For a lower-fat option, shape the mixture into small patties, spray with a little oil, and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Add 1/2 teaspoon of red chili powder or increase the number of green chilies in the mixture for extra heat.
Incorporate 2 tablespoons of finely chopped fresh cilantro (coriander leaves) or mint leaves into the batter for a fresh, aromatic flavor.
Create a different texture by using a mix of 50% masoor dal and 50% chana dal (split chickpeas). Ensure the chana dal is also soaked for at least 4 hours.
Masoor dal (red lentils) is an excellent source of plant-based protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Both lentils and onions are high in dietary fiber. Fiber aids in digestion, promotes a healthy gut microbiome, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Lentils are packed with important minerals like iron, which is vital for oxygen transport and preventing anemia, and folate, which is crucial for cell growth and metabolism.
A single serving of approximately 4-5 pieces of Bengali Piyaji contains around 350-400 calories, primarily from the lentils and the oil absorbed during deep-frying.
While the base ingredients like lentils and onions are nutritious, providing protein and fiber, the deep-frying process adds a significant amount of fat and calories. It is best enjoyed in moderation as an occasional treat. For a healthier alternative, try the air-fried version.
This usually happens for three main reasons: 1) The batter was too watery, often from adding extra water or letting it sit too long. 2) The oil was not hot enough when you added the fritters. 3) The pan was overcrowded, causing the oil temperature to drop. Ensure the oil is hot and fry in small batches.
It is not recommended. Once salt is added, the onions continuously release water, which will thin out the batter over time and lead to oily, less crispy fritters. It's best to mix the batter just before you are ready to fry.
Piyaji is traditionally served hot and fresh as an evening snack, especially during monsoons. It pairs wonderfully with Bengali mustard sauce (kasundi), green chutney, or simple tomato ketchup, alongside a hot cup of tea or coffee.