Bengali Peyaji / Peyaj ki Pakoda / Onion fritters

Monsoon is in full swing across country and fries are the call of the day. What better can accompany the hot tea or coffee in the rainy evenings other than few spicy pakodas. Among all pakodas we prepare onion pakodas or peyaji/peyanji (as we call it in Bengali) are easiest to make even for the novice. Here is a recipe which I believe you like:-

 

Preparation Time: - 10 min

Cooking Time: - 15 min

Servings: - 3~4 persons (varies from person to person)

Ingredients:-  

1. 1 medium sized Onion thinly sliced
2. ¾ cup Gram Flour / Besan
3. 2 Green chilies finely chopped
4. ¼ cup chopped coriander leaves
5. 1 tsp Kalonji / Nigella seeds
6. 1 tbsp Rice Flour
7. Pinch of baking soda (optional)
8. Salt to taste
9. Water as required to make a medium thick batter
10. Sufficient oil for deep frying ( I used 1:1 mixture of Sunflower and mustard oil)

Preparation:-

1. Wash, peel and thinly slice onion. Keep aside.
2. Chop the coriander leaves and keep it in a small bowl
3. Chop the green chilies and keep aside in a bowl.
   
4. Take sliced onion in a big bowl.
5. Mix all other ingredients except oil in the same bowl.
   
6. Add water slowly and make a thick batter by kneading with fingers. The water amount has to be just right so that the batter is coated evenly on the onion pieces. Also too much water makes the ultimate product less crispy.
   
7. Heat oil in a frying pan / kadai over medium flame.
8. Throw a pinch of the mixture in oil. If it start floating immediately then the oil is sufficiently hot for deep frying.
9. Make round shaped pakoda out of the mixture and throw them in hot oil two at a time. This also depends upon the size of your frying pan / kadai.
   
10. Keep the burner on medium flame and fry until they turn golden brown in color – Stir occasionally so that they cook evenly on all sides.
    
11. Take the pakodas from oil by a slotted spoon. Keep them on paper towel so that the excess oil is drained.
12. Repeat the process for remaining batter and deep-fry in batches.

Serve them hot with chutney / tomato sauce. This is a delightful evening snacks that goes well with puffed rice and tea/coffee.

Please note that:- 

1.     Since onion releases lot of juice, do not keep the batter for long. Instead prepare the batter fresh just before frying.

2.     For the same reason, if you want to prepare the batter now and use it over 1~2 days then do not add more than 1 tsp of water while making the batter. The water released from onion will be sufficient to coat the pieces with the mixture.

3.     Please do not fry in low flame as that would make the pakodas absorb too much oil which is unhealthy.

4.     You can add sliced potatoes with the onion for variation.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.