Peyaji
Crispy, golden-brown onion fritters from Bengal, made with thinly sliced onions, chickpea flour, and a hint of nigella seeds. A perfect tea-time snack, especially on a rainy day, ready in minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.In a large mixing bowl, combine the thinly sliced onions and salt.
- c.Using your hands, massage and gently squeeze the onions for about a minute. This helps them release their natural moisture.
- d.Set the bowl aside for 10-15 minutes. The onions will become limp and release more water.
- 2
Step 2
- a.Create the Batter
- b.To the salted onions, add the besan, rice flour, chopped green chillies, kalonji, turmeric powder, red chilli powder, and optional poppy seeds.
- c.Mix everything thoroughly with your hands. Do not add any water at first. The moisture from the onions should be sufficient to form a thick, coarse, and sticky batter that just binds the ingredients.
- d.If the mixture feels excessively dry, sprinkle 1 tablespoon of water at a time until it just comes together. Avoid a runny batter at all costs.
- 3
Step 3
- a.Heat the Oil
- b.Pour mustard oil (or another high-smoke point oil) into a kadai or deep pan, ensuring it's about 2-3 inches deep. Heat over medium-high flame.
- c.The oil is ready when a tiny drop of batter sizzles instantly and floats to the top. The ideal temperature is around 175°C (350°F).
- 4
Step 4
- a.Fry the Peyaji
- b.Take a small portion of the onion mixture and flatten it slightly into a rustic, uneven disc shape.
- c.Carefully slide the fritters into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 4-5.
- d.Fry for 2-3 minutes, then flip. Continue frying for another 2-3 minutes, turning occasionally, until they are deep golden brown and uniformly crispy.
- e.The total frying time per batch will be around 5-6 minutes.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried peyaji from the oil, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- d.Serve immediately while hot and crispy with puffed rice (muri), kasundi (Bengali mustard sauce), or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the onions as thinly and evenly as possible. This is the secret to a crispy peyaji.
- 2Do not add too much water to the batter. A thick, coarse batter that barely holds the onions together is what you need.
- 3The addition of rice flour is crucial for that extra crunch. Don't skip it.
- 4Maintain a steady medium-high heat while frying. If the oil is too hot, they will brown quickly but remain raw inside. If it's not hot enough, they will absorb too much oil.
- 5Use red onions for a slightly sweeter and more authentic flavor.
- 6Serve the peyaji immediately after frying as they tend to lose their crispness over time.
Adapt it for your goals.
Ingredient Swap
Add 1/4 cup of finely chopped coriander leaves or mint leaves to the batter for a fresh, herby flavor.
Healthier VersionHealthier Version
For a less oily version, shape the fritters and place them in an air fryer basket. Spray with a little oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Texture VariationTexture Variation
In some regions, a tablespoon of soaked and coarsely ground masoor dal (red lentils) is added to the batter for a different texture and flavor profile.
Why this is on our healthy list.
Source of Plant-Based Protein
The primary ingredient, besan (gram flour), is derived from chickpeas and is an excellent source of plant-based protein and dietary fiber, which aids in satiety and digestion.
Rich in Antioxidants
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and oxidative stress in the body. Spices like turmeric also contribute to the antioxidant content.
Contains Beneficial Spices
Spices like turmeric contain curcumin, a compound with potent anti-inflammatory properties. Kalonji (nigella seeds) are also known in traditional medicine for their various health benefits.
Frequently asked questions
Soggy peyaji are usually caused by three things: too much water in the batter, not slicing the onions thinly enough, or frying at too low a temperature. Ensure your batter is very thick and the oil is hot enough before you start frying.