Piyaji | Piyaju | Bengali Onion Pakoda | Onion Fritters Recipe

Piyaji is a classic Bengali Onion fritter aka Tele Bhaja made of fried onion slices and selected spices. This Piyaj Pakora is referred to as Piyaji in West Bengal, while in Bangladesh it is referred to as Piyaju.

Piyaji is a popular snack in West Bengal, often found in roadside fritter shops aka chop-er dokan. Making it at home is relatively easy, as the process is simple and doesn't require any fancy ingredients. Here is a guide to creating a homemade version of this street-style snack.

Debjani's Note on making perfect Piyaji

I had been considering sharing my recipe for piyaji for a while, but I was unsure if anyone really needed it. However, I realized that when I first attempted to make piyaji years back, mine turned out soggy. So, I thought that maybe there are others out there who could benefit from some simple tricks. My blog focuses on sharing the simple recipes I learn and unlearn daily.

I filmed this Piyaji Recipe video during a hectic Sunday. The weather was bad, and there were powder fluctuations on the day that I filmed it. Unfortunately, I wasn't able to capture the footage using natural light, so the video isn't perfect. But I've always believed that life is all about learning and unlearning, which is why my blog and YouTube channel aren't just about perfection but about reality.

Video Recipe Piyaji aka Piyaju

Ingredients and Instructions - All you need to make Onion Fritters at home

Piyaji aka Piyaju is a popular snack that can be found in roadside fritter shops throughout West Bengal and Bangladesh. It is a simple and delicious snack made from basic ingredients that can easily be made at home. If you're looking to try the taste of street-style piyaji without leaving your home, then you're in luck. Here's a simple guide on how to make this tasty snack at home.

The ingredients needed are easy to find, so there's no need to worry about sourcing them. The process is also straightforward, so you can make piyaji in no time. However, there are a few tricks you need to follow to make piyaji that taste like the ones sold in food stalls. Check out the recipe below and the accompanying video where I share these tips.

Substitutions and variations

• Vegetable Oil - instead of vegetable oil, you can use mustard oil.
• Rice Flour - To make Piyaji gluten-free skip rice flour.
• Spicy - add chili pepper flakes while cooking to imbue heat into the fritters.
• Shape - You can make small or big Piyaji based on your preference.
• For extra crunch - Add some Carom seed to the batter to make it a bit more crunchy.

Equipment

Equipment can have a big impact on how a recipe turns out. To make perfect fritters you need a proper kadhai or you can use a non-stick pan.

Storage

Do not store Onion Fritters or chopped Onion for that matter! Make it then and there and enjoy!

Frequently Asked Questions - Piyaji

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Piyaji | Piyaju | Bengali Onion Pakoda | Onion Fritters Recipe

Piyaji is a popular snack in West Bengal, often found in roadside fritter shops aka chop-er dokan. Making it at home is relatively easy, as the process is simple and doesn't require any fancy ingredients. Here is a guide to creating a homemade version of this street-style snack.

Course Fritter

Cuisine Bengali

Keyword Bengali Piyaj Pakora Recipe, Bengali Piyaji Recipe, Bengali Piyaju Recipe, Debjanir Rannaghar

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 20 Piyaji

Calories 81kcal

Author Debjani Chatterjee Alam

Cost Rs 100

Ingredients

• 4 Onion big
• 4-5 Green Chillies
• 2 Dry Red Chillies
• 8 Tbsp. Besan aka Gram Flour
• 2 Tsp. Rice Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Salt
• 150 ml Vegetable Oil

Get ingredients with

Instructions

• Begin by peeling the skin off of the onions and slicing them into pieces.
• Chop up some green chilies as well.
• Heat up around 150ml of vegetable oil in a pan.
• Fry two dry red chilies in it until they become crispy.
• Remove the fried chillies from the pan and set them aside.
• Move the chopped onions to a bowl and add the fried dry red chilies and green chilies to it.
• Add 6 tablespoons of besan (gram flour), 2 teaspoons of rice flour (optional, but necessary for a crunchy texture), 1 teaspoon of baking soda, and 1 teaspoon of salt.
• Crumble the fried red chili and mix all of the ingredients together using your fingers for one minute.
• The onions should start releasing moisture.
• Add 50ml of water and mix for another minute.
• Repeat with 50ml (or less) of water and 1 tablespoon of besan.
• The batter should not be runny.
• Let the mixture sit at room temperature for 15 minutes before frying Bengali onion fritters.
• Use the same oil that was used to fry the red chillies.
• Heat it properly before lowering the heat to medium.
• Fry 2-3 piyaji at a time, depending on the diameter of the kadhai being used.
• Fry each side for no more than 1 minute. Flip them over and repeat for the other side. Once they're a nice brown color, strain them.
• Continue frying the remaining fritters using the same method.
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Video

Notes

• It's important to marinate chopped onion for a short period of time and never leave cooking food unattended.
• Use oils with high smoking points to avoid harmful compounds and ensure good ventilation when using a gas stove.
• Mustard oil is a good alternative to vegetable oil.
• For gluten-free Piyaji, skip rice flour and add chili pepper flakes while cooking for some heat.
• Adjust the size of the fritters to your preference and add Carom seed to the batter for extra crunch.
• Use a proper kadhai or non-stick pan for perfect fritters.
• Don't store Onion Fritters or chopped onions; make them fresh and enjoy them immediately.

Nutrition

Serving: 25g | Calories: 81kcal | Carbohydrates: 3.8g | Protein: 0.8g | Fat: 7.1g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 184mg | Fiber: 0.7g | Sugar: 1.3g

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with if I am serving it as part of lunch along with rice:

You can pair Piyaji with Khichuri for a satisfying meal. To try out different Khichuri recipes, check out the links I've shared below. Additionally, if you want to snack on Piyaji with tea, I've included the recipe for Ada Chaa as well.

• Niramish Bhuni Khichuri | Bengali Bhuni Khichuri
• Masoor Daler Patla Khichuri
• Pork Khichuri | Bengali Masoor Daal Khichdi cooked with Pork Belly
• Murgi Khichuri (also known as Chicken Khichuri)
• Bengali Niramish Khichuri | Bhoger Khichuri | Bengali Khichuri
• Ada diye Cha (also known as Adrak wali Chai aka Indian Ginger Tea)

Food safety

It's important to marinate chopped onion quickly and not leave it sitting for too long. It's also crucial to never leave food cooking unsupervised. To prevent harmful compounds from forming, use oils with high smoking points. And if you're using a gas stove, be sure to have good ventilation to avoid any potential hazards.

Let's connect over the Bengali Piyaji recipe

Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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