Bengali
Peyaji
- Duration:
- Serves: people
-
Spice Level: Medium
Authenticity Slice
Use only juicy red onions that have a strong flavour to make an authentic peyaji. Just soften the onions with salt to release the juices and you won't have to add extra water to make the batter.
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Trivia Tadka
Peyaji falls under the category of telebhaja, the Bengali word for any type of savoury fried dish and is relished by all as an evening snack with tea.
Ingredients
- Onion (1 cup sliced)
- Green chillies (hari mirch), finely chopped (2 tsp)
- Nigella seeds (kalonji) (1/4 tsp)
- Chickpea flour (besan) (1/2 cup)
- Rice flour (chawal ka atta) (2 tbsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/4 tsp)
- Water (1/4 cup)
- Salt ( to taste)
- Oil (for deep-frying)
Method
- In a large bowl combine onion, salt and green chillies. Lightly crush the onions to release its juices. Add chickpea flour, rice flour, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and nigella seeds and mix to form a thick paste.
- Sprinkle water if needed and set aside for 15 mins.
- Heat oil in a kadhai to deep-fry the peyaji.
- Make lime-size pedas (balls) of the paste and flatten slightly.
- Gently slide in the peyaji and fry until golden brown on both sides.
- Peyaji tastes best served hot with kashundi and garam chai!
