How to make Piyaazi - 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 : Snacks and Starters

Piyaazi Recipe Card


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, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Breaded Chicken, Pizza Style Sandwich, Dil Se Dil Tak, Spinach Thalipeeth.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Piyaazi Recipe

  • 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


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.