By Krati Purwar
June 13, 2024
As the monsoon has begun in many parts of India, it is officially pakora season. When raindrops heavily pour on the dry land, you instantly start craving fritters and a cup of hot tea. Make your snack time more rewarding by making peyaji, and Bengali onion fritters.
10 grams of rice flour Salt to taste 30 grams besan 200 grams sliced onions A pinch of sugar ½ tsp turmeric powder 3-4 chopped green chillies Oil for frying
First, peel, wash, and slice onions. Keep them aside while you finely chop green chillies.
In a bowl, combine turmeric powder, rice flour, besan, sugar, and salt to taste.
Add water to the dry mixture to make a paste without lumps. Let onions sit in it while you heat oil in a kadhai.
When the oil is hot, start dropping the coated onion into the kadhai.
Turn the fritters using a spatula and wait for them to turn brown and crispy.
After frying on low heat, take the fritters out on a tissue to remove excess oil and serve hot with tea.