Peyaji
Thinly sliced onions coated in a lightly spiced gram flour batter and fried until crisp and golden. This Bengali-style snack is simple, savory, and especially good with a hot cup of tea on rainy evenings.
For 12 servings
- prep · ~5 min
Slice the onions and chop the chilies.
Thinly slice the onions and finely chop the green chilies. Chop the coriander leaves and keep everything ready before mixing.
- mix · ~5 min
Mix the onion batter.
1.Place the sliced onions in a wide bowl and add salt. Rub lightly for 2 minutes so the onions soften and release some moisture.2.Add chickpea flour, rice flour, green chili, coriander leaves, turmeric powder, and red chili powder.3.Sprinkle in a little water at a time and mix well to make a thick, clingy batter that coats the onions without turning runny.TIPKeep the batter thick. If it gets loose, the peyaji will spread too much and lose their crisp edges. - rest · ~5 min
Let the mixture rest briefly.
Set the onion mixture aside for 5 minutes so the flour hydrates and the onions soften a little more.
- fry · ~16 min
Heat the oil and fry the peyaji.
1.Heat the oil for deep frying in a kadai over medium heat until a small bit of batter rises steadily.2.Drop small rough clusters of the onion mixture into the hot oil without crowding the pan.3.Fry until golden and crisp, turning once or twice for even color, about 3 to 4 minutes per batch.TIPUse medium heat throughout. Very hot oil browns the outside before the onions turn sweet and tender inside. - serve · ~2 min
Drain and serve hot.
Lift the peyaji out with a slotted spoon and drain well. Serve hot while the edges are crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Salt the onions first and rub them well; their released moisture helps bind the besan with less added water.
- 2Keep the batter shaggy and thick, not smooth like a pakora batter, so the peyaji fry into lacy crisp clusters.
- 3If the mixture loosens while resting, add a spoonful of chickpea flour before frying the next batch.
- 4Drop small uneven mounds into the oil rather than compact balls for more crunchy edges and quicker cooking.
- 5Fry on medium heat until deep golden; pale peyaji soften quickly after draining.
- 6Drain on a rack or paper and serve immediately, as onion fritters lose crispness faster than denser pakoras.
- 7You can slice the onions and mix the dry ingredients ahead, but add salt and water only just before frying.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with evening tea.
no rice flourNo-rice-flour
Use only chickpea flour if needed; the peyaji will be slightly denser and less brittle but still flavorful.
herb forwardHerb-forward
Add more chopped coriander leaves for a fresher, greener finish that brightens the fried onions.
air fryerAir-fryer
Shape small clusters, brush or spray with oil, and air-fry for a lighter version with less mess than deep frying.
Why this is on our healthy list.
Plant-Based Protein from Besan
Chickpea flour adds plant protein and makes the snack more satisfying than a batter made only with refined flour.
Onion and Herb Antioxidants
Onions, green chili, coriander, and turmeric contribute beneficial plant compounds along with plenty of savory flavor.
Naturally Gluten-Free Base
With chickpea flour and rice flour instead of wheat flour, this recipe suits those avoiding gluten ingredients.
Frequently asked questions
Onions release more moisture after salting and resting. If the mix gets loose, stir in a little more chickpea flour before frying.
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