How to make Piyaazi Recipe - Deep fried onion and gram flour pakoras.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Onion ( प्याज़ ) , Gram flour (besan) ( बेसन )

Cuisine : Bengali

Course : Snack

Piyaazi

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Piyaazi checkout Kanda Poha , Kande Pohe , Pyaaz Ki Kachori , Onion Rings . You can also find more Snack recipes like Quinoa and Vegetable Patties, Moru Kali, Mashed Sweet Potatoes Thai Style, Lime Leaf Upma. Or try out these recipes from Bengali Cuisine like Doi Potol Pulao, Khichuri, Sorshe Diye Kundri, Chennar Payesh.

Piyaazi Recipe Card

Piyaazi
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Piyaazi

  • Onion 2-3

  • Gram flour (besan) 2-3 tablespoons

  • Green chillies chopped 2-3

  • Fresh coriander leaves 3 tablespoons

  • Fresh mint (pudina) 1 tablespoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Oil for deep-frying

Method

Step 1

Chop the onions finely and put in a bowl. Add green chillies. Chop the coriander and mint leaves and add.

Step 2

Add gram flour, salt, red chilli powder and turmeric powder and mix, pressing the onions with the back of a spoon. Add a little water and mix.

Step 3

Heat sufficient oil in a kadai. Grease your palms and shape little portions of the onion mixture into balls and drop into the oil. Deep fry till half done.

Step 4

Drain on absorbent paper. Place each piyaazi on another absorbent paper, fold the paper over it and press lightly. Put these piyazzi back into the hot oil and deep fry till golden and crisp.

Step 5

Drain and place on a fresh absorbent paper. Serve hot with spicy green chutney.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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