Bengali food

 PIAJU OR  PIYAJI 

Piyaju (also spelled piyaji or peyaji) is a popular and crispy Bengali snack, similar to a fritter or pakora. It's a staple street food and a common item during Iftar in Bangladesh and India. The name "piyaju" is derived from the Bengali word for onion, "piyaj," as onions are a key ingredient.

The core of a piyaju is a coarse batter made from soaked lentils, which is then mixed with thinly sliced onions, spices, and herbs before being deep-fried to a golden brown crisp.

Key Ingredients

 * Lentils (Dal): Red lentils (masoor dal) are the most common choice, but other types like chana dal or a mix of lentils can also be used. They are soaked for several hours to soften and then ground into a coarse, not-too-fine paste.

 * Onions: Finely or thinly sliced onions are crucial for both flavor and texture. A generous amount of onion is what gives piyaju its distinct name and taste.

 * Aromatics & Spices: Common additions include:

   * Ginger and garlic paste

   * Green chilies (finely chopped) for heat

   * Cilantro (fresh coriander)

   * Turmeric powder

   * Red chili powder

   * Salt to taste

 * Binding Agents (Optional): Some recipes may call for a small amount of gram flour (besan) or rice flour to help bind the mixture and add to the crispiness.

Basic Steps for Making Piyaju

 * Soak the Lentils: Rinse the lentils thoroughly and soak them in water for at least 4 hours, or even overnight. This is a crucial step to ensure they soften properly.

 * Prepare the Lentil Paste: Drain the soaked lentils completely. In a food processor or a blender, pulse the lentils to a coarse paste. Do not add water, as the mixture should be thick and have some visible lentil bits for a rustic texture.

 * Mix the Batter: In a large bowl, combine the lentil paste with the thinly sliced onions and all the other ingredients (ginger-garlic paste, chopped green chilies, cilantro, and spices). Mix everything thoroughly, often with your hands, to ensure all ingredients are well-incorporated.

 * Shape and Fry: Heat oil in a deep frying pan or kadai. Once the oil is hot, take small portions of the batter and gently flatten them into patties or fritters. Carefully slide them into the hot oil.

 * Cook to Perfection: Fry the piyaju over medium-low to medium heat. Do not overcrowd the pan. Flip them periodically to ensure they cook evenly and turn a beautiful golden-brown color on all sides. Frying them slowly helps the inside cook and the outside become perfectly crispy.

 * Serve: Once crispy, remove the piyaju from the oil and place them on a paper towel to drain excess oil. Serve them hot with a side of ketchup, a spicy tamarind chutney, or a mint-coriander dip.