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Crispy, golden-brown onion fritters from Bengal, made with thinly sliced onions, chickpea flour, and a hint of nigella seeds. A perfect tea-time snack, especially on a rainy day, ready in minutes.
Prepare the Onions
Create the Batter
Heat the Oil
Crispy, golden-brown onion fritters from Bengal, made with thinly sliced onions, chickpea flour, and a hint of nigella seeds. A perfect tea-time snack, especially on a rainy day, ready in minutes.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 289.14 calories per serving with 7.26g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Peyaji
Drain and Serve
Add 1/4 cup of finely chopped coriander leaves or mint leaves to the batter for a fresh, herby flavor.
For a less oily version, shape the fritters and place them in an air fryer basket. Spray with a little oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
In some regions, a tablespoon of soaked and coarsely ground masoor dal (red lentils) is added to the batter for a different texture and flavor profile.
The primary ingredient, besan (gram flour), is derived from chickpeas and is an excellent source of plant-based protein and dietary fiber, which aids in satiety and digestion.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and oxidative stress in the body. Spices like turmeric also contribute to the antioxidant content.
Spices like turmeric contain curcumin, a compound with potent anti-inflammatory properties. Kalonji (nigella seeds) are also known in traditional medicine for their various health benefits.
Soggy peyaji are usually caused by three things: too much water in the batter, not slicing the onions thinly enough, or frying at too low a temperature. Ensure your batter is very thick and the oil is hot enough before you start frying.
Peyaji are best enjoyed fresh and hot right after frying to retain their crispiness. If you must make them ahead, you can reheat them in an air fryer or a hot oven for a few minutes to bring back some of the crunch.
While both are onion fritters, Bengali Peyaji are characterized by their rustic, flattened disc shape, the prominent use of thinly sliced onions that are visible, and the distinct flavor of kalonji (nigella seeds). Other onion pakoras are often rounder with more batter.
Peyaji is a deep-fried snack, so it is high in fat and calories and should be consumed in moderation. However, it is made with nutritious ingredients like onions (rich in antioxidants) and besan (a good source of protein and fiber).
One serving of Peyaji (approximately 4 fritters or 155g) contains around 300-350 calories. The exact number can vary based on the amount of oil absorbed during frying.
The combination of besan (gram flour) and rice flour is traditional and provides the best texture. You can make it with only besan, but it might be less crispy. Using other flours like all-purpose flour is not recommended as it will change the taste and texture significantly.
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