Piyaju – Lentil Fritters

Diets

Vegan
Gluten free

Ingredients

Produce
- 1/4 Powder tsp Coriander
- 1 Garlic - 1 tablespoon
- 1 Green chilies - 2 tablespoon
- 1/2 cup Masoor dal/lentil
- 1 Slices cup Onion

Baking & Spices
- 1 Salt
- 1/4 Powder tsp Turmeric

Oils & Vinegars
- 1 Oil

Nuts & Seeds
- 1/2 powder tsp Cumin, Roasted

Time
Prepare: 10M

Found on zuranazrecipe.com

Description

Description piyaju Piyaju – Lentil Fritters By Zurana Masud May 12, 2016 Piyaju - red lentil fritters are very popular snacks in Bangladesh during the time of Ramadan. Its simple recipe but very traditional and favorite ifter item or snacks. Author: Zurana Recipe type: Side/Appetizer Cuisine: Bangladeshi Serves: 2-4 people Prep Time : 10 minutes. Cook Time : 15 minutes Yield : 10 piyaju Ingredients Masoor dal/lentil - 1/2 cup Onion Slices - 1 cup Green chilies - 2 tablespoon chopped Garlic - 1 tablespoon Grated roasted cumin powder - 1/2 teaspoon Turmeric Powder - 1/4 teaspoon Coriander Powder - 1/4 teaspoon Salt - to taste Oil for deep fry Instructions Preparation: Wash and soak the dal for 3-4 hours. Drain all water. Then put into a blender and make a half blend paste ( adha bata) without any water. Keep aside. Method: Heat enough oil (at least 2 inch hight) in deep frying pan on medium high heat. Mix dal with all other ingredients. Adjust salt and pepper. Make small, flat shaped fritters and slowly put in the hot oil. Turn over after 4-5 minutes or until golden brown on the edges. Fry until golden brown and crisp both side. Keep then on a paper towel. Serve hot with sauce, tea or salad. Notes: When you make paste dont add any water. Be careful when putting the fritters in the hot oil and oil can be splatter. Of course turn over after fritters getting brown on the edges otherwise it would be broken. Adjust green chili according to taste level. You may add chopped coriander leaves or chopped mint leaves to the lentil mix. The lentil paste(without any other ingredients) can be kept in refrigerator for up to 2 days. In freezer, the lentil paste can be kept for up to one month. piyaju Similar Recipes: Beguni Shobji Pakora/Vegetable Pakora Potato Tikia Rice Cutlet with Cheese Fried Suslick Print

Ingredients

Masoor dal/lentil - 1/2 cup
Onion Slices - 1 cup
Green chilies - 2 tablespoon chopped
Garlic - 1 tablespoon Grated
roasted cumin powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1/4 teaspoon
Salt - to taste
Oil for deep fry

Directions

Preparation: Wash and soak the dal for 3-4 hours. Drain all water. Then put into a blender and make a half blend paste ( adha bata) without any water. Keep aside. Method: Heat enough oil (at least 2 inch hight) in deep frying pan on medium high heat. Mix dal with all other ingredients. Adjust salt and pepper. Make small, flat shaped fritters and slowly put in the hot oil. Turn over after 4-5 minutes or until golden brown on the edges. Fry until golden brown and crisp both side. Keep then on a paper towel. Serve hot with sauce, tea or salad. Notes: When you make paste dont add any water. Be careful when putting the fritters in the hot oil and oil can be splatter. Of course turn over after fritters getting brown on the edges otherwise it would be broken. Adjust green chili according to taste level. You may add chopped coriander leaves or chopped mint leaves to the lentil mix. The lentil paste(without any other ingredients) can be kept in refrigerator for up to 2 days. In freezer, the lentil paste can be kept for up to one month. piyaju Similar Recipes: Beguni Shobji Pakora/Vegetable Pakora Potato Tikia Rice Cutlet with Cheese Fried Suslick

Serves: 10 piyaju
Prepare: PT10M
Cook Time: { $cooktimept }