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Crispy, golden-brown onion fritters from Bengal, made with thinly sliced onions and a light chickpea flour batter. A perfect tea-time snack, especially on a rainy day, ready in minutes.
Prepare the Onions
Create the Batter
Deep Fry the Piaji
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Crispy, golden-brown onion fritters from Bengal, made with thinly sliced onions and a light chickpea flour batter. 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 278.62 calories per serving with 6.42g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Serve Hot
Mix in 1/4 cup of finely chopped spinach (palak) or mint leaves (pudina) with the onions for added flavor and nutrition.
For a tangier taste, add 1/2 teaspoon of amchur (dry mango powder) or chaat masala to the batter mix.
For a different texture, substitute 1/4 cup of besan with a coarse paste made from soaked masoor dal (red lentils).
Incorporate 1 teaspoon of poppy seeds (posto) into the batter for a nutty flavor and subtle crunch, a common addition in Bengali cuisine.
Onions are an excellent source of antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage.
The use of Besan (chickpea flour) makes Piaji a decent source of plant-based protein, which is essential for muscle repair and overall body function.
Both onions and chickpea flour contribute dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
One serving of Piaji (approximately 4 pieces) contains around 280-350 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
Piaji is a deep-fried snack, so it should be enjoyed in moderation. However, it does offer some benefits from its main ingredients: onions are rich in antioxidants, and besan (chickpea flour) provides plant-based protein and fiber.
There are three secrets: 1) Slice onions paper-thin. 2) Use rice flour in the batter. 3) Ensure your oil is hot enough (around 175°C/350°F) and don't overcrowd the pan. A thick, low-moisture batter is also key.
Yes, you can make a healthier version in an air fryer. Shape the mixture into small, flat patties, spray them lightly with oil, and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
Store leftover Piaji in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid reheating in a microwave, as it will make them soggy.