Piyaji is a deep-fried Indian snack of crispy and tasty onion fritters made with gram flour (besan), spices, and herbs. Also called Onion Pakora these are a popular Indian street food as well.
Deep-fried onion fritters or Piyaji made with gram flour (besan), spices, and herbs are known as onion pakoda in India. These are common Indian street food items known by the name Onion Pakora.
Onion pakoda or Piyaji is prepared differently in different parts of India, like many other Indian dishes. It’s a snack that tastes great and is simple to make. I offer two tasty variations of the recipe.
Asafoetida (hing), which I also add, is optional. The recipe yields fritters that are crisp and have an exterior caramelization of some onions. The Pakoda’s interior texture contrasts with softened onions in a thoroughly fried batter
You can serve Onion Pakoda with some fried salted green chilies and green chutney or sweet chutney. This whole combo can also be served with Indian chai.
Ingredient for Piyaji recipe
- 2 onions – medium to large-sized
- 1 cup gram flour (besan)
- 1 tsp crushed ginger
- 5 chopped green chilies
- 1 teaspoon carom seeds (ajwain)
- 1 generous pinch of asafoetida (hing)
- Salt to taste
- 1 pinch of baking soda
- 1 teaspoon chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Cumin Powder
- 1 teaspoon chaat masala
- water as required
- oil as required
Instructions For Piyaji Recipe
- Roughly chop onions and transfer them into a bowl.
- Also, add chopped green chilies.
- Add red chili powder, turmeric powder, cumin powder, carom seeds, salt, 1 teaspoon of chaat masala, gram flour, and 1 tablespoon of oil.
- For a soft and light texture in the pakoda, you can add 1 pinch of baking soda. Adding baking soda is optional.
- Mix everything well. Cover and keep the onion, chilies, and spice mixture aside for 15 to 20 minutes.
- The onions would release water and then you can add water as required in the batter.
- Stir the whole mixture very well with a spoon or with your hands.
- Now heat oil in a cooking pot and make sure the oil is enough hot before putting the Piyaji for frying.
- In hot oil, add spoonfuls of the pakora batter or take a small part of the batter in hand and then press them to spread a little and then put it into the hot oil.
- Just make sure you don’t overcrowd the onion pakoda while frying.
- When the pakora is a bit cooked and lightly crispy, turn it over with a slotted spoon and continue to fry.
- With a spatula change the side of each Piyaji carefully and fry them till they turn dark making sure are not over-fried.
- Fry the onion pakoda, till they look crisp and golden.
- Remove fried onion pakora with a slotted spoon and drain them on kitchen paper towels for excess oil to be absorbed.
- Crunchy and Crispy Piyaji is ready to eat, have fun with family and friends
Tips and variations
- Cut the onions thinly: Thinly sliced onions will cook faster and ensure that the fritters are evenly cooked and crispy.
- Use cold water to make the batter: Using cold water helps to create a crispier texture for the fritters.
- Don’t overmix the batter: Overmixing the batter can make it tough and chewy. Mix it just until the ingredients are combined.
- Adjust the spice level: If you prefer a milder taste, reduce the amount of green chili or ginger in the recipe. Similarly, if you like it spicier, add more green chili.
- Heat the oil to the right temperature: The oil should be hot but not smoking. If the oil is too hot, the fritters will burn on the outside before cooking through on the inside. Use a thermometer or test the oil by dropping a small amount of batter in it. If it sizzles and rises to the surface, the oil is ready.
- Drain excess oil: Once the fritters are cooked, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate. This will help to absorb any excess oil and keep them crispy.
- Serve immediately: Piyaji tastes best when served immediately after frying. If you need to make them in advance, reheat them in the oven or air fryer to restore the crispiness
Serving Suggestions
- Piyaji tastes best when it is served hot and fresh out of the frying pan. Serve it immediately after frying to ensure that it stays crispy and delicious.
- Piyaji is typically served with a variety of chutneys and dips, such as tamarind chutney, mint chutney, or yogurt dip. You can also serve it with sliced cucumbers or tomatoes.
- Piyaji is a great snack to enjoy with a cup of hot tea or coffee. You can also serve it with a glass of refreshing lemonade or a cold soft drink.
- To make your Piyaji look more appealing, you can sprinkle some chaat masala or chopped fresh coriander leaves on top. You can also serve it on a decorative platter or basket lined with banana leaves.
- Piyaji can also be served as a side dish with your favorite main course, such as biryani, curry, or rice. It adds a crunchy and flavorful element to the meal.
FAQs for Piyaji recipe
Q; What are the main ingredients of Piyaji?
A: The main ingredients of Piyaji are onions, gram flour, rice flour, green chili, ginger, garlic, salt, and oil for deep frying.
Q: How do you make piyaji?
A: To make Piyaji, mix together onions, gram flour, rice flour, green chili, ginger, garlic, salt, and water to form a batter. Heat oil in a deep frying pan and drop spoonfuls of batter into the hot oil. Fry until golden brown and crispy.
Q: Can I make Piyaji in advance?
A: Yes, you can make Piyaji in advance and store them in an airtight container at room temperature. To reheat, you can place them in a preheated oven or air fryer until crispy.
Q: Can I use other vegetables instead of onions to make Piyaji?
A: Yes, you can use other vegetables such as potato, eggplant, or cauliflower to make fritters similar to Piyaji.
Q: Is Piyaji vegan?
A: Yes, Piyaji is vegan as it does not contain any animal products.
Baking
bake at 180 degrees Celsius in a preheated oven till the pakora look crisp and golden. Add 1 to 2 tablespoons of oil to the batter. Add less water just enough to coat the onion slices.
Air frying
air fry at 180 degrees Celsius. Preheat the air fryer for 10 minutes and then air fry till crisp. In between remove the air fryer pan and shake or turn over each pakoda.
Nutrition
| Calories | 539kcal |
| Fat | 39g |
| Sodium |
624mg
|
| Potassium |
857mg
|
| Carbohydrates | 40g |
| Protein | 12g |
| Vitamin A |
908IU
|
| Vitamin C |
34mg
|
| Calcium | 208mg |
Also, read:
- Dudh poha
- Til pitha
- Chenna Gaja
- Blue Curacao
- Bharwa mirch achar recipe
- Amrood (guava) ki Sabji recipe
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