How to make Pyazi -

Delicious onion and gram flour flattened pakoras fried twice to give it the perfect crunch.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Bengali

Course : Snacks and Starters

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Pyazi

Pyazi Recipe Card

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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. 

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pyazi Recipe

  • Onions 4-5 medium

  • Gram flour (besan) 10 tablespoons

  • Red chilli powder 1 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Chaat masala 1 teaspoon

  • Rice flour 2 tablespoons

  • Oil 1 tablespo

Method

Step 1

Roughly chop onions and transfer into a bowl.

Step 2

Add red chilli powder, turmeric powder, cumin powder, carom seeds, salt, chopped coriander, chopped mint, 1 teaspoon chaat masala, gram flour, rice flour and 1 tablespoon oil. Mix well using sufficient water to make a thick mixture.

Step 3

Heat sufficient oil in a kadai.

Step 4

Damp your palms and divide onion mixture into large equal portions shaped into balls (pyazi). Deep-fry pyazi in hot oil till half done. Drain on absorbent paper.

Step 5

Apply some oil on the worktop and flatten half-fried pyazis, one by one. Reheat the oil again and deep-fry these flattened pyazis till crisp and golden. Drain on absorbent paper.

Step 6

Transfer pyazis on a serving plate, sprinkle chaat masala on top and serve hot.

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MasterChef Sanjeev Kapoor

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.