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- Serves: people
Spice Level: Medium
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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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.
- 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)
- 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!