Piyaju (Crushed Lentil & Onion Pakoras)

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.

Preparation time Prep: 15 mins
cook 20 mins
soak 2 hours

You will need:

  • 1 cup red lentils
  • 1 cup yellow (mung) lentils
  • 2 red onions thinly sliced
  • 4 green chillies, thinly sliced
  • ½ bunch coriander, chopped
  • Salt
  • 2 tablespoons chickpea flour
  • 2 teaspoons baking soda
  • 1 teaspoon nigella seeds
Dipping sauce
  • 2 tablespoons tamarind paste
  • ½ bunch coriander
  • ½ bunch mint
  • 2 green chillies, sliced
  • 4 inch ginger, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon chaat masala
  • ½ teaspoon salt
Recipe: Kishwar Chowdhury


  • 1Soak lentils for 2 hours.
  • 2Coarsely grind lentils in a food processor with a dash of water.
  • 3Add chickpea flour, baking soda and nigella seeds.
  • 4In a separate bowl combine onions, ginger, chilli, coriander and salt, massage for a few minutes.
  • 5Remove any excess water from the onion mixture.
  • 6Combine onions mix with lentil mix.
  • 7Make 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.
  • 8For the dipping sauce combine all ingredients in a blender or food processor.
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