Appetizers
Piyaju
Ingredients
- - 200 g (1 cup) split red lentils (masoor dal), soaked 1 hour and drained
- - 2 medium onions, thinly sliced
- - 2 green chillies, finely chopped
- - 1 tbsp fresh coriander, chopped
- - 1/2 tsp turmeric powder
- - 1/2 tsp red chilli powder
- - 1 tsp salt, or to taste
- - 1/2 tsp baking soda
- - Vegetable oil, for deep-frying
Method
- Blend the soaked lentils with a splash of water into a coarse, thick paste; it should hold its shape.
- Transfer the paste to a bowl and mix in the onions, green chillies, coriander, turmeric, chilli powder, salt and baking soda.
- Heat the oil in a deep pan to 175°C (350°F).
- Scoop small portions of the mixture and flatten gently between your palms into rough discs.
- Slide the discs into the hot oil in batches and fry for 3-4 minutes per side until deep golden and crisp.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve hot with a squeeze of lime or tamarind chutney.
Introduction: Piyaju are crisp lentil and onion fritters that appear on nearly every iftar table across Bangladesh during Ramadan, sold by street vendors by the dozen in the hour before sunset.
Cultural Background: Piyaju are crisp lentil and onion fritters that appear on nearly every iftar table across Bangladesh during Ramadan, sold by street vendors by the dozen in the hour before sunset. Their crunchy exterior and soft, savoury interior make them one of the most anticipated fried snacks of the year.
Tips: Do not over-blend the lentils; some texture makes for a better fritter than a smooth paste.
Variations: Add grated carrot or shredded cabbage for extra crunch.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Best eaten fresh; can be stored in the fridge for 1 day.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 5-6 minutes to restore crispness; avoid microwaving.
Nutrition: Per serving (approx., 3 fritters): 210 kcal, 8 g protein, 9 g fat, 24 g carbohydrates, 5 g fibre
FAQs:
Q: – Can I bake instead of fry?
A: Yes, brush with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway.
Q: – Why did my fritters fall apart?
A: The lentil paste may be too wet; drain the soaked lentils well before blending.