Pyazi, Healthy Bengali Snack
by Tarla Dalal
Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji.
This recipe here comes with a healthy twist. The same irresistible taste and aroma is achieved by cooking the Pyazi in a healthy way using just a teaspoon of oil.
It requires a bit of tact to tava-cook such snacks, but once you get the hang of it you can cook many of your favourite foods in a healthy way. Serve the Pyazi hot and fresh with green chutney.
Pyazi, Healthy Bengali Snack recipe - How to make Pyazi, Healthy Bengali Snack
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1/2 cup besan (bengal gram flour)
1/4 cup whole wheat flour (gehun ka atta)
1/2 tsp nigella seeds (kalonji)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 cup thinly sliced onions
salt to taste
1 tsp oil for greasing and cooking
For Serving
healthy green chutney
- Method
- Combine all the ingredients in a deep bowl and mix well.
- Add approx. 3 tbsp of water and mix it very well using your hands.
- Heat a non-stick tava (griddle) and grease it with ½ tsp of oil.
- Take a portion of the mixture, place it on a wet palm and lightly flatten it.
- Transfer the pyazi on the fingers of the other hand and carefully place it on the greased tava (griddle).
- Repeat steps 4 and 5 to make 14 more pyazis.
- Cook all the pyazis on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides.
- Serve immediately with healthy green chutney.
| Energy | 152 cal |
| Protein | 6.9 g |
| Carbohydrates | 23.7 g |
| Fiber | 4.4 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 52.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 44.1 mcg |
| Calcium | 24.3 mg |
| Iron | 1.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 22.2 mg |
| Potassium | 237.9 mg |
| Zinc | 0.7 mg |
Nice twist to kaanda bhajiya is what I wld say. The uniqueness is the addition of kalonji instead of coriander seeds. Though loved this non fried version.