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Recipe Piyaju (Crushed Lentil & Onion Pakoras)

Snack, entrée, main, we don't judge! These crispy morsels hailing from Bangladesh are every bit as delicious as they sound. Comprised mostly of lentil and onion, they're naturally gluten-free -- making them a great choice to bring to any potluck.

You will need

Serves 6

  • 1 cup red lentils
  • 1 cup yellow (mung) lentils
  • 2 red onions thinly sliced
  • 4 green chillies, thinly sliced
  • 1/2 bunch coriander, chopped
  • Salt
  • 2 tablespoons chickpea flour
  • 2 teaspoons baking soda
  • 1 teaspoon nigella seeds

Dipping sauce

  • 2 tablespoons tamarind paste
  • 1/2 bunch coriander
  • 1/2 bunch mint
  • 2 green chillies, sliced
  • 4 inch ginger, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon chaat masala
  • 1/2 teaspoon salt

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Directions

15 mins to prep

20 mins to cook

  1. Step 1

    Soak lentils for 2 hours.

  2. Step 2

    Coarsely grind lentils in a food processor with a dash of water.

  3. Step 3

    Add chickpea flour, baking soda and nigella seeds.

  4. Step 4

    In a separate bowl combine onions, ginger, chilli, coriander and salt, massage for a few minutes.

  5. Step 5

    Remove any excess water from the onion mixture.

  6. Step 6

    Combine onions mix with lentil mix.

  7. Step 7

    Make small patties and deep fry at 170°C until golden, about 5–7 minutes. Place on a cooling rack for a few minutes before serving.

  8. Step 8

    For the dipping sauce combine all ingredients in a blender or food processor.

Recipe: Kishwar Chowdhury