Welcome to Banglar Rannaghor's Ramadan Special Recipe Series! As the holy month of Ramadan approaches, we are thrilled to present a collection of exceptional recipes that will add a burst of flavor and joy to your Iftar and Suhoor tables. Our series begins with a delightful twist on the traditional Piyaju - our Delicious Crispy Piyaju recipe.
This unique version of Piyaju is not just any snack; it's a culinary experience. Packed with the goodness of shredded potatoes, carrots, and a blend of aromatic spices, each bite offers a crispy texture and a symphony of flavors. The addition of masoor dal and a mix of besan and maida ensures that these fritters are not only flavorful but also have the perfect crunch.
Perfect for sharing with family and friends, our Crispy Piyaju is sure to be a hit at your Ramadan gatherings. Whether enjoyed with a cup of tea or as a standalone treat, this recipe is a testament to the rich culinary heritage of Bangladeshi cuisine and our commitment to bringing you the best of the best.
Stay tuned for more mouthwatering recipes in our Ramadan Special Recipe Series, as we continue to explore the diverse and delicious world of Bangladeshi and international cuisines. Embrace the spirit of Ramadan with Banglar Rannaghor and make this holy month a celebration of taste and tradition.
Ingredients:
1 large potato, shredded (approximately 1 cup)
1 large carrot, shredded (approximately 1 cup)
¼ cup masoor dal (split red lentils), soaked for 30 minutes
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chili powder
½ tsp turmeric powder
3 green chilies, chopped
1 tsp salt, or to taste
¼ cup besan (gram flour)
¼ cup + 3 tbsp maida (all-purpose flour)
½ tsp garam masala
3 tbsp chopped coriander
1 cup thinly sliced onion
Oil for frying
Instructions:
Shred 1 large potato and place it in water to avoid discoloration.
Shred 1 large carrot.
In a mixing bowl, add the shredded potato (make sure to squeeze out the water) and shredded carrot.
Add the soaked masoor dal, garlic paste, ginger paste, red chili powder, turmeric powder, chopped green chilies, and salt. Mix well.
Add the besan, maida, garam masala, chopped coriander, and thinly sliced onion to the mixture. Combine everything well. The mixture will release water, which will help bind the piyajus.
Heat oil in a pan to around 300°F (150°C).
Shape the mixture into small piyajus and carefully drop them into the hot oil. Do not move them immediately; let them cook for a minute or two.
Reduce the heat to medium-high and cook until the piyajus are crispy and brown, about 8-10 minutes.
Serve hot and enjoy with tea or just by themselves.
Enjoy your Ramadan Special Crispy Piyaju!