Piaju

• Red lentil 1 cup
• Rice flour or semolina 1 tbsp
• Onion 1 large (sliced)
• Green chili 3 (chopped)
• Turmeric powder 1/4 tsp
• Coriander leaves 1 tbsp (optional)
• Black salt 1/4 tsp (optional)
• Salt to taste
• Oil for deep fry

METHOD:

1. Soak lentil for 30 minutes drain water and make paste.
2. Now in lentil paste add rice flour, salt, turmeric, onion, chili and coriander.
3. In a wok heat oil and make flat fritters and fry till golden brown.
4. Take out on absorbent paper sprinkle black salt and serve.
5. Serve hot piaju with rice puff.

Piaju, also known as "pakora" or "fritters," is a popular Bangladeshi street food made from lentils or chickpea flour mixed with various spices and vegetables. Here are some tips to help you cook delicious piaju:

Choose the Right Lentils: Traditionally, piaju is made with red lentils (masoor dal). Ensure the lentils are cleaned and soaked for a few hours before grinding.

Consistency of Batter: The batter should be thick enough to coat the back of a spoon but not too runny. Adjust the consistency by adding water or flour as needed.

Spice it Up: Add spices according to your taste preferences. Common spices include cumin seeds, turmeric, chili powder, coriander powder, and garam masala. Don't be afraid to experiment with different spice combinations.

Include Vegetables: Finely chop vegetables like onions, green chilies, cilantro, and spinach to add flavor and texture to your piaju. You can also add grated carrots or cabbage for extra crunch.

Frying Temperature: Heat oil in a deep frying pan or wok to the right temperature before frying the piaju. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately without burning.

Fry in Batches: Avoid overcrowding the pan as it can lower the oil temperature and result in soggy piaju. Fry in small batches, allowing enough space for them to cook evenly.

Drain Excess Oil: Once the piaju are golden brown and crispy, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.

Serve Hot: Piaju is best served hot and crispy. Enjoy them with your favorite chutney or sauce, such as tamarind chutney or mint yogurt dip.

Experiment with Dipping Sauces: Try serving piaju with different dipping sauces like mint chutney, tamarind sauce, or even a spicy chili sauce to enhance the flavors.

Storage: Piaju is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator. Reheat them in the oven or toaster oven to restore their crispiness before serving.