Piyaju (Crushed Lentil & Onion Pakoras) Recipe
This recipe is rated 4.8 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Entertaining
Snacks
Snack, entrée, main, we don’t judge! These crispy morsels hailing from Bangladesh are every bit as delicious as they sound. Comprised mostly of lentil and onion, they’re naturally gluten-free — making them a great choice to bring to any potluck.
You will need
Serves 6
- 1 cup red lentils
- 1 cup yellow (mung) lentils
- 2 red onions thinly sliced
- 4 green chillies, thinly sliced
- 1/2 bunch coriander, chopped
- Salt
- 2 tablespoons chickpea flour
- 2 teaspoons baking soda
- 1 teaspoon nigella seeds
Dipping sauce
- 2 tablespoons tamarind paste
- 1/2 bunch coriander
- 1/2 bunch mint
- 2 green chillies, sliced
- 4 inch ginger, peeled and thinly sliced
- 1 teaspoon sugar
- 1 teaspoon chaat masala
- 1/2 teaspoon salt
Recipe: Kishwar Chowdhury
Directions
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Step 1
Soak lentils for 2 hours.
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Step 2
Coarsely grind lentils in a food processor with a dash of water.
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Step 3
Add chickpea flour, baking soda and nigella seeds.
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Step 4
In a separate bowl combine onions, ginger, chilli, coriander and salt, massage for a few minutes.
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Step 5
Remove any excess water from the onion mixture.
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Step 6
Combine onions mix with lentil mix.
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Step 7
Make small patties and deep fry at 170°C until golden, about 5–7 minutes. Place on a cooling rack for a few minutes before serving.
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Step 8
For the dipping sauce combine all ingredients in a blender or food processor.
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Recipe: Kishwar Chowdhury
