Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Onion Pakora

Posted by Sudeshna on April 2, 2008

Serves: 4

Onion pakora, or peyaji, or whatever you may call it the taste and remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Onions (peyaj): 4 big, chopped properly

Mustard oil (sarser tel): 50ml

Green chilli(kacha lanka) : 4 , chopped

Cornflour: 2tsp

Salt to taste.

The Preparation:

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking:

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

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