Chingrir Peyaji

While the entire week our daily grind keeps us busy, our weekends are often a treat. Therefore, all the posts that come up on my blog are mostly prepared during the weekends. Also, it kind of maintains a balance between light and oily food. During the week, the food prepared in my kitchen are mostly with less oil and spices and our weekends are our cheat days. So, at the beginning of every weekend, my mind keeps on pondering about what to prepare this weekend.

While during the last weekend, chingrir peyaji was prepared, I hardly had time this week to write the recipe down. However, tonight I decided to write down the post for posting it tomorrow, however late it is. So, it is already 3:03 a.m while I am writing this post.

I will not introduce about my post, since to a Bengali peyaji needs no introduction. Correct???

Step by step instructions to prepare chingrir Peyaji

In a mixing bowl, take the onions, salt, shrimps, grated coconut, grated ginger and green chilies. Mix everything together properly. Let the mixture rest for 30 minutes. The onions oozes out lots of water and you will not need water to prepare the batter.

Now, to the onion mixture, add the besan, turmeric powder and rice flour and mix everything together.The batter is now ready for frying.

In a pan, add oil and turn on the flame to heat the oil. To the hot oil, drop about a spoonful of the batter and fry them till they are golden brown to brown in color.

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