About Bangladeshi food #yum
Today’s Piyaju recipe is from Bangladesh.
We wrote about Bangladesh before. And we will do it again. That’s an easy promise to keep, as Bangladeshi cuisine is rich in tasty vegan recipes. The cuisine definitely has an overlapse with Indian cuisine.
But these Chickpea Flower Fritters are very Bangladeshi.
Bangladesh is predominantly Islamic and Piyaju has everything to do with that religion. More precisely with Iftar, the meal eaten after sunset during the fasting month of Ramadan.
About this Piyaju recipe
Piyaju is a fritter and hence often a condiment to a full meal. The main ingredient of the traditional Piyaju recipe is chickpea flour, so there is also some similarity with falafel. But, the Bangladeshi made it Bengal.
How? They added turmeric! The wonderfull taste-maker that colors everything yellow. Inlcuiding your kitchen. Yes, we have spatula’s that will be yellow forever. Oh, well.
And Bangladeshis wouldn’t be Bangladeshis if they wouldn’t add a chili. And cilantro!
Of course there are variations, but the most trational version uses onion as part of the filling. And so do we, as we keep the evergreens traditional here. Though you can for sure experiment with other veggies as well. As do the Bangladeshis :-).
Raw onion rings can be served on the side with some lemon wedges.
For 8-10 fritters
- 75 grams (3 Oz) of chickpea flour
- ½ teaspoon of bicarbonate soda
- 1 onion
- A few branches of fresh cilantro
- 1 green chili
- 1½ teaspoon of turmeric
- 1 lemon
- 500 ml sunflower or other frying oil
- Frying pan
How to make Piyaju
Prep: 10 min. | Cook: 10 min. | Total: 20 min.
- Cut the lemon into 6 wedges.
- In a big bowl, put ½ teaspoon of bicarbonate soda and squeeze out 1 lemon wedge over it.
- Add about three quarters of the 75 grams (3 Oz) of chickpea flour (just make sure to keep a bit of chickpea flour for later in case you accidently add too much water. Also add 1½ teaspoon of turmeric.
- Keep aside 1 or 2 branches of fresh cilantro for garnishing. Chop up the rest of the cilantro and add to the bowl.
- Cut the onion in 4 and then in slices. Keep a few rings aside for garnishing, add the rest to the bowl.
- Mix everything in the bowl thoroughly and add just a little bit of water in order to get a pasty dough. Add a tiny bit more water if needed. If you overdid the water, add some extra chickpea flour. Kneed well with your hands. The dough might remain a bit sticky, such that it even sticks to your hand. This will make the bite of the fritters even better.
The exact amount of water really depends on how how big the onion is you use, how much cilantro you use, etcetera, but it’s best to start with only a very tiny bit of water (bit of 15ml (½ Oz) only).
- Heat up 500 ml of sunflower or other frying oil. When the oil is hot, add little balls to the frying oil. You can do so easily by using two tablespoons: one to take some dough, and the other to round it off such that you get nice ovals.
Once in the oil, leave the balls in there to just get the outside fried and take them out again to keep the inside soft and tender.
- Take them out and put them on some kitchen paper or a towel to leak out.
Serve your Piyaju with lemon wedges, cilantro and some onion rings!
Recipe: Piyaju (Bangladeshi Chickpea flour Fritters)
Prep: 10 min.
Cook: 10 min.
Total: 20 min.
Ingredients: chickpea flour, onion, turmeric, soda bicarbonate, green chili, cilantro, lemon
Type of meal: snack