Pyaji wada/onion cutlets Recipe

Recipe By Slurrp

Pyaji wada, also known as onion cutlets, are a popular Indian street food snack. These crispy and flavorful fritters are made with a batter of gram flour (besan), onions, and spices. The onions add a sweet and tangy flavor, while the gram flour gives them a crispy texture. Pyaji wada is typically served with mint chutney or tamarind chutney and makes for a delicious appetizer or tea-time snack.

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Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Pyaji wada/onion cutlets
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ingredients serve

Ingredients for Pyaji wada/onion cutlets Recipe

  • 1/4 cup Gram Flour
  • 1/4 Large Onion, Finely Chopped
  • 0.63 En Chilies, Finely Chopped
  • 1/4 inch Ginger, Grated
  • 1/2 tablespoon Coriander Leaves, Finely Chopped
  • 1/4 teaspoon Cumin Seeds
  • 0.13 teaspoon Red Chili Powder
  • 0.06 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as required Oil For Deep Frying

Directions: Pyaji Wada/onion Cutlets Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together gram flour, chopped onions, green chilies, ginger, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
  • STEP 2.Add water gradually to make a thick batter. Let the batter rest for 10-15 minutes.
  • STEP 3.Heat oil in a deep pan or kadai. Take small portions of the batter and drop them gently into the hot oil.
  • STEP 4.Fry the pyaji wada on medium heat until they turn golden brown and crispy.
  • STEP 5.Remove the fried wada from the oil and drain excess oil on a paper towel.
  • STEP 6.Serve hot with mint chutney or tamarind chutney.
  • STEP 7.Enjoy the crispy and flavorful pyaji wada as a snack or appetizer.

Cooking Tips

  • Make sure the batter is thick enough to coat the onions well. If it is too thin, the wada may not hold its shape.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • To make the wada extra crispy, you can add a tablespoon of rice flour to the batter.
  • For a healthier version, you can also bake the wada in the oven instead of deep frying.

Storage and Serving

  • Pyaji wada is best served hot and crispy.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, you can either deep fry them again or bake them in the oven until they are heated through and crispy.
Nutrition
value
25
calories per serving
< 1 g Fat2 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    2mg
  • Vitamin A
    1015mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    32mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp