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How to make easy Peyaji at home - 2

Peyaji | Onion Fritters | Pyaz ke pakode

Madhushree Basu Roy
You can call it by any name but these onion fritters are the best evening snack with tea on a monsoon evening.
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizers, Vegetarian
Cuisine Bengali, Indian
Servings 4 people

Ingredients
  

  • 4 large onions
  • 4-5 tbsp Bengal gram flour besan
  • 2 tbsp rice flour
  • ½ tsp turmeric powder
  • 2-3 nos green chilies chopped
  • salt to taste
  • Oil for deep frying

Instructions
 

  • Cut the onions into long slices which should not be too thin and neither too thick. A medium thickness is desirable.
  • In a mixing bowl, take the onion slices and add all the ingredients.
  • Now mix it all up using your fingers. Using hands is the best since it releases some moisture from the onions.
  • Now as you keep mixing it up, add a few drops of water to make it into a thick batter.
  • Even though I have given measurements, one has to understand the amount of water and gram flour required, depending on the size of the onions.
  • The batter should be thick but just enough that when fried, the texture from the onions is visible.
  • Heat oil in a frying pan or a kadai for deep frying.
  • When the oil is hot, add a tsp of hot oil into the batter and mix again.
  • Finally, take dollops of the onion slices with the batter and drop into the hot oil. Change the temperature to medium if they burn up fast. Adjust the temperature as per the need. Like any pakoda, peyaji also needs high heat to become crispy.
  • Flip the peyajis when one side is crisp. Then take them out of the oil and place on a paper towel.
  • Serve hot with a cup of tea and some green chilies
Keyword onion fritters, onion pakoda, peyaji, peyaji recipe