Silva's Peyaju

Peyaju/Red Lentil and Onion Fritters is the traditional Bangladeshi snacks and it is absolutely to die for. Soaked and coarsely blended lentil batter mixed with julienned onion and chopped fresh chili, cilantro, turmeric and salt, then fried up until crispy. When craving occurs for something crunchy Piyaju is one of the tastiest to savor. It is great for parties and holiday gatherings. But I love Piyaju irrespective of any occasions with a hot cup of tea of coffee and with bowl of moori(puffed rice) on the side.

Peyaju is a must during Ramadan in Bangladeshi households(who observe) after breaking fast in the evenings. My Sweet Silva made the best Peyaju I have ever had during Iftar party and other times till date. The texture is so fluffy, crispy, not dense at all.  The seasoning is very simple, salt, cilantro and fresh chili and the flavor is just awesome. Oh so delicious memories.

It takes a couple of hours or more to soak the lentil and it's worth the waiting time if you plan ahead. Use hot water in a hurry to soak the lentil and it will cut the soaking time down to one hour or less. It's better to use food processor instead of blender to make a course batter that will give Peyaju a light texture after frying. Smooth texture batter will be dense after frying. Make it bit spicy if you can tolerate the heat level. This recipe makes about 22 fritters. Sharing here how Silva makes it. 

Ingredients~
1 cup red lentils
2 cups onion, thinly julienned
1-2 or more fresh hot chili, thinly chopped
1/2 cup coriander/cilantro leaves with tender stems
3/4 tsp.salt or to taste
1/4 tsp.turmeric powder
1 cup flavorless oil

Method~
Wash lentils for 4-5 times. Soak in 2 cups water at room temperature 2 hours and or soak in hot water for at least 1 hour. Drain lentils and transfer to a food processor. Pulse until coarsely blended and scrape down sides in between. Transfer to a medium bowl and add onion mixture, cilantro, turmeric, chili and salt. Mix well with a rubber spatula to combine. 

Heat oil in a pan on medium high heat. Take about a heaping tablespoon of the batter in hand and press with your thumb to flatten. Gently drop in hot oil. Do not crowd the pan. Fry until golden brown turning a few times for about 2-3 minutes. Drain lentil fritters on a paper towel and sprinkle little black salt over them. Serve hot.

Happy Cooking!