Badaa Piaji ( Twice Fried Onion Fritters from Odisha )

'Dahi Bara - Ghuguni - Alu dum' maybe the most iconic street food that defines Cuttack. But another yummy snack comes a close second on the list of must-try's whenever one visits the city which is also famous for the silver filigree artifacts. However it remains little known even within the state. The 'Badaa Piaji', a unique twice fried version of another popular snack 'piaji', is quite crispy and delectable.

Unlike the 'Piaji' which is made from a batter of soaked and ground Bengal gram, the 'badaa piaji' uses Bengal gram flour along with loads of chopped onions in the batter. Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 2/3 cup Bengal gram flour / Besan
• 2 large onions (finely chopped)
• 2-3 green chilis (finely chopped)
• 2 tbsp chopped coriander stems
• a few curry leaves
• 1/4 tsp chili powder
• a pinch of turmeric
• a pinch of baking soda
• salt to taste
• oil for deep frying

Preparation - Take all the ingredients (except oil) in a mixing bowl. Add water in small quantities to make a batter which is about the same consistency as 'Bara' or Vada batter .

Cooking - Heat sufficient oil in a wok. Drop small balls ( about a heaped tablespoon each) of the batter into the hot oil and fry to a light brown shade. Remove and keep aside for about a minute.

Flatten the balls with a heavy object (use a rolling pin) . Do not make then very thin else they may break.

Put them back into the hot oil and fry till brown and crisp.

Repeat the same process with the remaining batter.

Serve hot with 'Ghuguni' and some sliced onions. DO NOT forget to sprinkle a generous amount of black salt.