Onion Bhajias/Piyazi
There are many variations of the bhaji/piyazi that you’ll find in Asian homes and at street food stalls from ‘bhaji-wallahs’ throughout Bangladesh and India. Though it has many names, for us piyazi (piyaz is onion in Bengali), onion bhajias are part of the wider pakora family.
What is pakora I hear you ask? Essentially anything that is covered in a chickpea batter and deep-fried, usually vegetables like aubergines, cauliflower and potatoes as well as onions and meat. In face, I’m pretty sure anything can be put in pakoras – that’s the beauty of them.
Growing up in a South Asian/Bangladeshi household, we would often make piyazi for family, friends, teachers and neighbours as it’s a great way to feed many relatively easily. And it’s nearly always the answer of what to eat when you’re a little peckish around 4pm on the weekend!
The best piyazi are crispy on the outside and soft in the middle – often either served with a yoghurt sauce or a plethora of chutneys. I believe bhajias need to be of substance so make sure you drop a generous handful of the batter mixture into that oil. The best bhajias are so great that you could easily devour them when cold.
I think it’s nearly 4pm…
Nadia x
Onion bhajias / piyazi
Ingredients
Bhajias
- 4 large onions finely sliced
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- 3-4 green chillies depending on desired heat
- 1 handful of fresh coriander
- 1 egg
- 4 tsp besan (chickpea) flour
- 3 tsp curry powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 3 tsp dried fenugreek
- 1 tsp salt
- squeeze of lemon juice
- oil for deep frying
Yoghurt Mint Sauce (optional)
- 200 ml greek yoghurt
- 1 tbsp mint sauce
- Pinch of salt
- ½ tsp black pepper
Instructions
Bhajias
- Mix the sliced onions, peppers, chillies and chopped coriander together in a bowl and add all of the spices and salt.
- Add the egg and besan flour and mix well.
- Heat oil in a deep pan.
- With your hands take a golf-ball-sized shaped amount of the mixture and drop it into the pan, once the oil is hot (you can add a little batter to test if the oil is hot first).
- Fry until golden brown, flipping over to make sure it is evenly cooked.
- Place on a wire rack covered in kitchen towel to absorb excess oil.
- Serve whilst still warm, with fresh coriander and a squeeze of lemon, and perhaps a chilli dressing or a yoghurt mixed with mint sauce – details below.
Yoghurt Mint Sauce
- Mix all the ingredients together and keep refrigerated until you serve.
Notes
- Best eaten fresh but they can be placed in the oven for a few minutes to reheat.