PEYAJI (KANDA BHAJJI / ONION FRITTERS)

Peyaji is an all time favourite savory snacks, accompaniment with tea / coffee in a rainy evening. Bengalis are fond of 'Tele bhaja' (deep oil fried savory) and muri (puffed rice) as an evening time snacks. I can't forget that my father used to take a oil greased packet full of 'tele bhaja' while he returning back from office and we together sat and enjoyed our evening snacks. There are lots of varieties of fried savory i.e. singara (samosa), beguni (batter fried sliced brinjal), alur chop (potato fritters), dhoka (gram lentil fritter), alu bora, vegetable chop, egg chop, fish chop, mutton chop etc. So, I dedicate this savory onion fritters recipe to my 'Guru', one of my parent, my father. A simple but mouthwatering savory loved by all.

INGREDIENTS:
4 Large Red Onions (kanda/peyaj)
A pinch of Nigella seeds
3-4 Green Chillies
1/2" Ginger
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 cup +1/4 cup Chickpea Flour (besan)
3 tbsps Rice Flour
Salt to taste
Oil for deep frying

METHOD:
Chop green chillies and mince ginger. Set aside.

Thinly slice the onions. Add salt in it. Keep aside for 20-30 minutes.

Now combine nigella seeds, 1/2 cup chickpea flour, rice flour, turmeric powder, red chilli powder with onion. Fold nicely. Set aside for another 15-20 minutes.

Sprinkle little water on the onion mixture, mix well by using hand. Now add chopped green chillies, minced ginger and 1/4 cup chickpea flour in it. Again mix thoroughly.

Heat oil in a pan. The oil should be heated enough. Reduce the heat to medium, take a small portion from the onion mixture, press within your palms to make it little flat and pour it in the oil very causiously.

Add few more, fry both sides of the fritters till light brown on medium heat.

Take out from the oil by using a slotted spoon and drain it on kitchen paper towel for absorbing the excess oil.

Serve hot with chilli tomato sauce and a cup of pipping hot tea / coffee. Enjoy this mouthwatering savory!

Linking to: Feast for your Guru