Easy crunchy Piyaju, lentil and onion fritters are a popular snack in Bangladesh and also very popular during the month of Ramadan. These easy crunchy piyaju are made pretty much by many of us Bengali’s during Ramadan for iftar, when we open our fast with a big selection of different types of food. Piyaju is like the must have iftar appetizer item, you just have to have it on the table at iftar. Even on a cold day, frying up these easy crunchy piyaju, lentil and onion fritters is the perfect stay at home snack. Piyaju are made up of mainly lentils and onions with spices then deep fried until they change color and turn all crispy. It’s a snack that becomes pretty addictive and you just want more…..

My memories for piyaju go back from my childhood, I could just smell these delicious fritters frying away and it doesn’t matter where in the house I was. Very tempting all the time and every time. You could just snack on them or even have them with other popular iftar foods such as chola bhuna, kichuri and almost any other savory foods. Here you will find a easy recipe on how to make piyaju, lentil and onion fritters.

Ingredients needed to make easy piyaju

A few ingredients are needed to make these easy and crunchy piyaju. The most essential ingredient is the red lentils, masoor dhal. Red lentils are rinsed and soaked in water for at least 30 minutes. Basically the longer you soak them in water the better results you will get when you fry the piyaju up.

Onions, finely chopped onions. The more the merrier, hence the name piyaju. Onions are the next essential ingredient. This will keep the piyaju slightly soft inside with a nice crunch on the outside.

A few green chilies if you like some heat. Finely chopped up.

Some freshly chopped cilantro to get that fresh taste and flavor.

Ginger paste, just a little for that warm and zesty flavor.

Salt to taste, remember not to add too much as they become too salty especially when they get deep fried.

A few spices. These include a touch of turmeric, chili and coriander powder.

Preparing the piyaju, lentil and onion fritters

Once the lentils have soaked in water they need to be drained preferably using a sieve or colander.

Transfer the lentils into a blender or use a stick blender and pulse until smooth, you may need to add some water to get the mixture going. Don’t add too much water the mixture be needs to be mushy not runny. Try not to over pulse, a few broken pieces of lentils in there will also be fine.

You could make extra of this lentil mix and refrigerate in an airtight container for 3 days. Or even freeze for up to a month. Just so you can make fresh piyaju for another day.

Add the lentil mix into a bowl and start to add in the other ingredients one by one. Chopped onions, minced ginger, salt, turmeric, chili and coriander power. Fresh chopped green chilies and cilantro. Give everything a really good mix. Best to use your hands here, use food gloves to avoid the chili’s burning your hand. That’s the piyaju mix done and ready to fry up.

Heat oil in a deep pan, 1/4 of a pan of oil. remember these need to be deep fried. Once the oil is nice and hot then use your hand to drop 1 inch and a half size, almost rounded flat fritter shapes into the oil. Try to fill the pan up by dropping them one by one. Fry on medium high flame for 4-5 minutes then turn over and fry for an additional 3-4 minutes. The piyaju/fritters should change color, nice and orange and look crisp. Using a slotted spoon take the fritters out of the pan and transfer onto a paper towel to drain off any excess oil.

Enjoy nice and warm.

Easy Piyaju Recipe, lentil and onion fritters

Recipe by Shema Course: AppetizersCuisine: BangladeshiDifficulty: Easy

Yields

15-20

fritters

Prep time

10

minutes

Cooking time

10

minutes

Piyaju Recipe, lentil and onion fritters

Ingredients

• Red lentils/masoor dhal 1 cup
  

• 1 small onion finely chopped
  

• 1/2 teaspoon minced ginger
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon turmeric powder
  

• 1/4 teaspoon chili powder
  

• 1/4 teaspoon coriander powder
  

• 1 or two green chilies (preference)
  

• 2 tablespoons of freshly chopped cilantro
  

• Oil for frying
  

Directions

• Wash and rinse the lentils and soak in water for 30 minutes
• Drain the lentils using a sieve or colander and transfer into a blender or use a stick blender
• Pulse until smooth, add a little water to get the mixture going (having a few broken pieces of lentils will also be okay)
• Add the lentil mix into a bowl and start to add in the other ingredients one by one. Chopped onions, minced ginger, salt, turmeric, chili and coriander power. Fresh chopped green chilies and cilantro
• Give everything a really good mix. Best to use your hands here, use food gloves to avoid the chili’s burning your hand
• Heat oil in a deep pan, 1/4 of a pan of oil
• Once the oil is nice and hot then use your hand to drop 1 inch and a half size, almost rounded flat fritter shapes into the oil
• Try to fill the pan up by dropping them one by one
• Fry on medium high flame for 4-5 minutes then turn over and fry for an additional 3-4 minutes
• The fritters should change color, nice and orange and look crisp
• Use a slotted spoon to take the fritters out of the pan and transfer onto a paper towel to drain off any excess oil
• Enjoy warm!

Notes

• Best to be eaten on the day.

Try more iftar recipes tandoori chicken bites, kichuri