Peyaji

Peyaji is an all time favourite snack. Peyaji / Onion fritters are usually served as an evening snack, perfect accompaniment with tea / coffee in a rainy afternoon, generally served with “muri” (puffed rice) and kancha lonka (green chilli).

This post was long due, here is the recipe for Peyaji. Enjoy these crispy fritters as the weather is just perfect.

Ingredients

• Onion (Peyaj): 2
• Besan (Bengal gram flour): 1 cup
• Plain Flour (Maida): 1 cup
• Green Chillies, chopped: 2
• Red chilli powder: a pinch
• Baking Soda: a pinch
• Salt to taste
• Oil for deep frying

Method:

1. Peel, halve and finely slice the onions and chop green chillies.
2. Take a mixing bowl, take the sliced onions, chopped chillies & salt and mix thoroughly.
3. Add a pinch of baking soda, red chilli powder, maida & besan and mix well.
4. Add a little water and mix thoroughly so that the onions are coated with the besan and stick to each other (add more water if required but avoid excess water).
5. Heat oil in a deep bottomed kadhai; add few drops of heated oil in the besan mixture and again mix well.
6. Scoop some of the onion-besan mixture and release in the oil (be careful not to crowd the pan or else the pakodas will stick to one another and will remain uncooked inside).
7. Fry the onion fritters in medium heat, turn and cook till crisp and golden brown on both sides.
8. Drain out excess oil. Repeat until all the batter is used up.
9. Place the onion fritters in a serving plate with ketchup and serve hot with tea /coffee.