Peyaju
Iftar never feels complete without peyaju. Here is an easy recipe for crispy onion fritters.
- Serves 6
- 40 min
- May 9, 2021
Ingredients
- Red lentils (masoor dal) (1 cup)
- Yellow split peas (khesari dal) (1/2 cup)
- Finely chopped onion (1.5 cups)
- Chopped green chilies (1–2 tablespoons)
- Turmeric powder (1 teaspoon)
- Red chili powder (1 teaspoon)
- Cumin powder (1/2 teaspoon)
- Ginger paste (1 teaspoon)
- Garlic paste (1/2 teaspoon)
- Chopped cilantro (1 tablespoon)
- Oil (for frying)
- Salt (to taste)
Method
- Wash the lentils well and soak them for 8 hours. Then grind or blend them to a coarse paste.
- In a bowl, take an equal amount of chopped onion and add all the spices, green chilies, cilantro, and salt. Mash with your hands and let sit for 5–10 minutes so the onion softens and releases some moisture. Add the lentil paste and mix thoroughly.
- Heat oil in a pan. Over medium heat, drop spoonfuls of the mixture into the oil and fry until golden brown. Peyaju takes time to cook through — do not raise the heat to speed things up. If you do, the outside will brown too quickly while the inside stays raw. Serve hot.