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Crispy, crunchy onion fritters made in a classic Bengali style with besan and nigella seeds. This beloved street food snack is perfect with a cup of chai on a rainy day or as a side with your meal.
Prepare the Onions
Create the Batter
Heat the Oil
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Crispy, crunchy onion fritters made in a classic Bengali style with besan and nigella seeds. This beloved street food snack is perfect with a cup of chai on a rainy day or as a side with your meal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 281.84 calories per serving with 7.1g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Fry the Pyazi
Drain and Serve
Add a handful of chopped coriander leaves or mint leaves to the batter for a fresh, herby flavor.
Incorporate 1/2 teaspoon of carom seeds (ajwain) into the batter for a distinct taste and to aid digestion.
For an even crispier texture, substitute 1 tablespoon of besan with 1 tablespoon of cornstarch or fine semolina (sooji).
Add a small amount of finely shredded cabbage or grated carrots along with the onions for a different texture and taste.
Onions are an excellent source of antioxidants like quercetin, which help combat inflammation, protect cells from damage, and may reduce the risk of chronic diseases.
Besan (gram flour) is made from chickpeas and provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both onions and besan are good sources of dietary fiber. Fiber aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Sogginess is usually caused by too much moisture. This can happen if you don't squeeze the water out of the onions after salting, or if your batter is too thin and runny. Also, frying in oil that isn't hot enough can make them absorb excess oil and become soggy.
While traditional pyazi is deep-fried for its characteristic texture, you can make a healthier version in an air fryer. Shape the batter into small patties, spray them with a little oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through. They will be less crispy than the deep-fried version but still delicious.
A serving of 3-4 Bengali Pyazi (approximately 155g) contains around 300-350 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the fritters.
Bengali Pyazi is a deep-fried snack, so it is high in fat and calories and should be enjoyed in moderation. However, its main ingredients, onion and besan (gram flour), offer health benefits like fiber, plant-based protein, and antioxidants.
Store leftover pyazi in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in a preheated oven or an air fryer at 180°C (360°F) for 5-7 minutes. Avoid reheating in a microwave as it will make them soft.
The main differences lie in the texture and key flavorings. Bengali Pyazi is known for its extra crispiness, achieved by using rice flour and the specific technique of salting onions. It is characteristically flavored with nigella seeds (kalo jeere), which is less common in other regional onion pakoras.