Piyaji(পিয়াজি)

 **Piyaji (পিয়াজি)** is a popular Bengali snack made primarily with onions and lentils. It’s crispy on the outside and soft inside, often served with tea. Here's a simple recipe for making delicious Piyaji:

### Ingredients:

- **Red lentils (masoor dal)** – 1 cup (soaked for 2-3 hours)

- **Onions** – 2 large (thinly sliced)

- **Green chilies** – 2-3 (finely chopped)

- **Ginger paste** – 1 tsp

- **Garlic paste** – 1 tsp

- **Turmeric powder** – 1/4 tsp

- **Red chili powder** – 1/2 tsp (optional)

- **Cumin seeds** – 1/2 tsp

- **Coriander leaves** – 2 tbsp (finely chopped)

- **Salt** – to taste

- **Baking soda** – a pinch (optional for extra crispiness)

- **Oil** – for deep frying

### Instructions:

1. **Prepare the Lentil Batter**: 

   - Drain the soaked lentils and grind them into a coarse paste. Add a little water if necessary, but keep the batter thick.

   

2. **Mix Ingredients**:

   - In a large bowl, combine the lentil paste with sliced onions, green chilies, ginger paste, garlic paste, turmeric powder, red chili powder, cumin seeds, coriander leaves, salt, and baking soda (if using). Mix well until everything is evenly combined.

3. **Heat the Oil**:

   - Heat oil in a deep pan or wok for frying over medium heat.

4. **Fry the Piyaji**:

   - Once the oil is hot, drop small portions of the mixture into the oil using your hands or a spoon. Fry in batches.

   - Cook until the piyajis are golden brown and crispy on both sides, turning occasionally.

5. **Drain and Serve**:

   - Remove the piyaji from the oil and place them on a paper towel to drain the excess oil.

   - Serve hot with green chutney or tomato ketchup, and enjoy with tea.

### Tips:

- Make sure not to over-fry them; they should be crispy but soft inside.

- Adding baking soda helps make them fluffier and crispier, but it’s optional.